I’ll grill you some backstrap with sea salt, cracked pepper, wrapped with Wright Bacon, brushed with EVOO. Filet Mignon will pop into your mind as soon as it hits yer tongue. Ribs, and butt are great. The rest is processed into sausage, heavy on the sage. Yum-yum!
the absolute best Summer Sausage and Jerky that I’ve ever had was venison.
Some guys really have it mastered.