I have a venison roast sitting around (last of this past years stock!) and I'm wondering what I should do with it. Originally it was aimed for jerky since its super lean and my jerky always is in high demand. However, I'm wondering if there's something I can do to push my skills forward.
I saw Bearcarver had a "dried venison" recipe which looked okay, but again, I'm open to suggestions.
Thanks!
I saw Bearcarver had a "dried venison" recipe which looked okay, but again, I'm open to suggestions.
Thanks!