Great thread. Not very creative here. Mostly make CFS out of the backstrap & tenderloins & then make a good amount of chili and the rest is whatever my wife wants to do with ground venison (meatloaf or spaghetti usually).
Quote:
Originally Posted by flyingbassman5
Everyone knows that Missouri White Tail Does taste best  |
Would like to verify this. Have only had Texas, Arkansas and Tennessee venison. Please send a backstrap (or several from different areas of the state) and i will post results.
