Bought a 60 day wet aged tomahawk steak, duck breast and a 60 day dry aged ribeye. Rack of lamb is in the fridge. This weekend is going to be glorious.
When I get my first doe this season, I’m going to mix the duck fat that I strained off into the burgers. I’ll do another batch with lamb fat.
Simmer the deer joints down into a nice meat essence too.
Bought a 60 day wet aged tomahawk steak, duck breast and a 60 day dry aged ribeye. Rack of lamb is in the fridge. This weekend is going to be glorious.
When I get my first doe this season, I’m going to mix the duck fat that I strained off into the burgers. I’ll do another batch with lamb fat.
Simmer the deer joints down into a nice meat essence too.