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<blockquote data-quote="TwoForFlinching" data-source="post: 3278063" data-attributes="member: 24500"><p>For years, I shot deer. For years I tried making it palletable. Came real close with deer bratwurst, but I just couldn't overcome the dry texture without adding a 50/50 pork fat. </p><p></p><p>Made the switch to elk a few years ago. I have yet to find a single recipe I can live without. Every bite of every dish is pure amazeballs. Tasty creatures those giant beasts are.</p></blockquote><p></p>
[QUOTE="TwoForFlinching, post: 3278063, member: 24500"] For years, I shot deer. For years I tried making it palletable. Came real close with deer bratwurst, but I just couldn't overcome the dry texture without adding a 50/50 pork fat. Made the switch to elk a few years ago. I have yet to find a single recipe I can live without. Every bite of every dish is pure amazeballs. Tasty creatures those giant beasts are. [/QUOTE]
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