Stuffed Venison Backstrap anyone? Cream cheese, bacon, and of course, fresh backstrap from your hunt harvest make this recipe a must-try. Grill these up at your campsite or on the back patio. http://www.campchef.com/recipes/stuffed-venison-backstrap/?utm_campaign=coschedule&utm_source=pinterest&utm_medium=Camp%20Chef&utm_content=Stuffed%20Venison%20Backstrap
VENISON HEART RECIPE – WHITETAIL DEER. BEST EVER This Whitetail Deer was shot straight through the heart with a muzzleloader. That does not mean that the heart has to go to waste. If you have never tried a deer heart before, please give it a try. It is one of the most tender cuts of meat and we agree that it is a delicacy. What better way to honor the animal than to eat it’s heart?
For better venison, hang the deer before processing. Leave the skin on to prevent dehydration and to keep the meat clean. A handy way to hang the carcass and also remove scent glands. Hang the deer to drain blood and cool to 50 degrees F within six hours of harvest. Freezing the venison more quickly will result in tougher meat.