Raise the steaks: Tips for processing your deer and elk meat
Prepare ingredients for a recipe with lean choice meats and cuts.
Photo courtesy of the Idaho Department of Fish and Game
A butcher prepares wild game meat.
Photo courtesy of the Idaho Department of Fish and Game
Prepare ingredients for a recipe with lean choice meats and cuts.
Photo courtesy of the Idaho Department of Fish and Game
Photo courtesy of the Idaho Department of Fish and Game
Smoke a pepperoni wild game meat stick.
Photo courtesy of the Idaho Department of Fish and Game
It’s hard to beat a well-prepped, perfectly cooked steak — especially after all the time and effort you spent hauling it out of the mountains. But other methods of preparation can be just as satisfying. All it takes is a little bit of work and some kitchen ingenuity.
Now, if you’re as devout a steak snob as Ron Swanson, then this article probably isn’t for you. And it’s understandable; that deer or elk lying in the freezer is finite, like an annual birthday cake. There’s no quick trips down to the supermarket to replenish supply when a recipe runs short. So making the most of an animal and processing it how it fits the menu best is the most important part.
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