Very tasty but a lot of work getting the gristly bits off and them having to tie with string.
Trying to replicate pulled pork worked perfectly using venison
I lightly pan fried these cutlets and rested them well but unfortunately they were tough as old boots
Omg I been a chef for over 35 years coming from France and this has to be the best quality I ever seen the packing and the service I got I can’t wait to see what else I can try my next’s thing will be wild boar, I can’t thank enough Australian meat . Hope everyone else will enjoy it venison