Tough doe

Some times deer is just tough.Ive seen deer that was hit by cars or ran by dogs that wasn't fit to eat no matter what. I also shot one years ago over 400 yards on a rolling hill power line.The deer dropped in its tracks and I set back for an hour to see if another would come out.Once I got to the deer,it wasn't dead.I hit it high and broke its spine.Had to shoot it again and that thing was like eating leather.

Cutting the meat with the grain also messes it up.I fixed a pot of soup last week with the meat I canned and to be honest,it was half tough and stringy.Dont know why because the pint I eat few weeks back would melt in your mouth. The bear hunters give me bear meat every year and I fixed a piece of a ham last night in the pressure cooker.I doubt this will happen again but it was so tender that you couldn't pick a hole piece up with a fork.It just fell apart and wasn't even stringy.It made the best BQ ive ever made.I found a BQ sauce recipe on food net work and tried it.It took 1.5 hours to simmer but was out of this world. 

Just try this.

Take a piece of the ham or loin if you have any left.

Cut into chunks about 3/8 thick.

Remove all silver and tendons.

Beat until about 1/4 thick.

Shake some salt,pepper,onion powder or whatever season on.

Roll in flour and put in a hot skillet of veg oil or Crisco.(the oil has to be hot)

Cook until the blood comes to the top of the meat and flip over for about 1.5 minutes.

The whole cooking time shouldn't be no more than 4.5 to 5 minutes all together if the skillet and oil is hot.

Ive cooked deer meat many differ ways but this is my favorite along with elk,moose,fallow,zebra,bush buck and many others.Sure differ ways are great but just like it that way.