[geeks] Am I getting too old or something.....

[Joshua D Boyd]

On Thu, Jul 18, 2002 at 02:21:27PM -0500, Mike Hebel wrote:

> >The secret to venison is trimming the fat properly while butchering. 
> >There is nothing better that a nice venison tenderloin, especially if it
> >goes in the pan before it has cooled completely.  Well, maybe there are
> >better things, but it sure does taste good, and corn fed venison is nice
> >and tender too.
> 
> I'll second this - I've got several roast and steaks in the freezer 
> right now that will most likely be grilled sometime soon.  We get them 
> regularly from my realtives in northern Wisconsin who hunt to add meat 
> to their fixed-income lifestyle.

I'll try to keep that in mind, but I don't hunt, and I am not really
friends with anyone locally who does (ie, no one is going to be
inviting me over for venison steaks).

-- 
Joshua D. Boyd