Tuesday, December 7, 2010

FALL HARVEST : WHITETAIL



COUNTLESS CULINARY OPPORTUNITIES.
SEVEN DAYS AGE IN THE WALK-IN


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6 comments:

  1. AnonymousDecember 7, 2010 at 3:58 PM

    yummy

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  2. AnonymousDecember 9, 2010 at 6:20 PM

    I'm sure that will be put to good use! Such a rich coloured meat. What do you plan on doing with it straight up?

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  3. Matthew HranekDecember 10, 2010 at 12:22 PM

    STEWS, ROASTS, SAUSAGE AND OF COURSE BURGERS.

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  4. brantDecember 11, 2010 at 6:01 PM

    Nice 8 pointer.

    for burgers, a) do you mix with another fat (beef, pork, duck)and if so b) what are the percents.

    I have some in the freezer from this year's trip to Wisconsin but all the locals said to mix with fat for burger.

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  5. Matthew HranekDecember 12, 2010 at 11:18 PM

    I ALWAYS MIX IN PORK FAT OR FATTY GROUND PORK 1:3 FOR A PORKEY DEER BURGER

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  6. AnonymousDecember 15, 2010 at 7:08 PM

    Porky deer burgers! Bring it on! The thought of it is making me salivate.

    ReplyDelete