We had backstraps in mushroom gravy this evening after I brought home the meat today.
Had one small problem eating it - if you stabbed it with a fork it just fell apart.
Got everything ready to season up a batch of the ground meat Thanksgiving day so it will be ready to stuff in casings & smoke this weekend (summer sausage). Might can some & make some jerky, too.
(the fridge is too full of Thanksgiving food to put the deer in right now - it has to be put in plastic trays after it's mixed with the seasonings & cure and kept in the fridge while being mixed twice a day for 3 days before it's stuffed in the casings.)
