Well not dinner but lunch, I shot a very fat stag last week and had my first go at processing all the meat rather than sending it to the butcher.
Pretty sure I have cracked it, hung for 10 days then boned out and steaked up the bigger muscles.
These were steaks off the back leg, dry brined overnight then given a quick sizzle in my magic steak pan.
Absolutely delish, tasty and tender as
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