Greg you could be right, in that I've never had deer that was processed properly, or cooked in the appropriate manner. After all, I've eaten, and enjoyed, most of the other wild game that Indiana offers. It just kills me that I've never had "good" venison.
For the most part, this is the land of giant deer, and cast iron skillets. I'm not sure that those two make the best combination.
I've helped butcher many a deer, but I've never seen the process as involved as what Ken described. That could be part of the problem.
I'll hit the guys up that are hunting on me, and let them know I wouldn't mind a couple GOOD cuts from a young deer, if they can get the visions of antlers out of their heads. Then I'll try preparing it in a manner that doesn't involve a blue haze floating eyeball high over the stove.
