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sc outdoorsman · December 8, 2010, 02:11 PM

It will be real thin and translucent on deer. You just take a filet knife and remove as shown in the link.
Be sure to try grilling with the olive oil on that tender meat. You can leave back strap whole or cut some 3/4" thick steaks from the shoulder or hams. Spinkle with salt, pepper and garlic powder first. It needs to be in the oil for at least 6-8 hours. Brush a little of the oil on while grilling as well. You want to leave the center pink. If it drys out it gets tough quick.

You can do the same thing with thinner slices for kabobs on the grill as well. You need a little oil to help keep it from drying out.

December 8, 2010, 02:11 PM	#17
sc outdoorsman Senior Member Join Date: November 23, 2009 Location: Western SC Posts: 208	It will be real thin and translucent on deer. You just take a filet knife and remove as shown in the link. Be sure to try grilling with the olive oil on that tender meat. You can leave back strap whole or cut some 3/4" thick steaks from the shoulder or hams. Spinkle with salt, pepper and garlic powder first. It needs to be in the oil for at least 6-8 hours. Brush a little of the oil on while grilling as well. You want to leave the center pink. If it drys out it gets tough quick. You can do the same thing with thinner slices for kabobs on the grill as well. You need a little oil to help keep it from drying out. Last edited by sc outdoorsman; December 8, 2010 at 02:17 PM.