I’ve been butchering my own deer and elk meat for a long time. And for much of that time, paid little to no attention to the various cuts save for the backstrap and tenderloins. If it looked like a roast I’d make a roast. If it looked like a steak, I’d cut a steak. I had no idea that various cuts, coming from different parts of the quarters, could lend themselves marvelously to different cooking methods. The different muscles have different characteristics, some tough, some tender, some full of sinew. Once I started paying attention and taking the time to make the right cuts, the possibilities of wild game cooking burst wide open!

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