Thread: What to do with this sika

I have brined game meats and used buttermilk to good effect I think, but it's hard to say for sure unless you do a direct comparison with the same cuts from the same animal. Buttermilk is a thing, you can buy it or make a substitute with milk and lemon juice. I'm getting to the point where apart from backstraps, everything else is going to go in the mincer. Solves a lot of problems with game meat.

As an aside, I've got my first sika hunt coming up soon, is this what I've got to look forward to?