Free: Contests & Raffles.
You guys have to try this location to order meat someday. I have only had their hams and have never tasted a better ham in my life. I can only imagine the other meat is just as good. Seriously it is better than good! I'm going to order some of their ribs next, and maybe some steaks (ribeyes). https://www.snakeriverfarms.com/
One of my favorites . I feel like alot of people overlook the eye . Right up there with backstraps and tenderloin .IMO
I brush with olive oil and then season with garlic, onion, a coarse ground salt and cracked pepper. Return to fridge for min 12hr. 24 if I can. Remove and let warm to room temp. Either in a pan with butter or onto a hot grill. I'm a hot and fast guy personally. Let rest and slice. I do this with steaks and roasts. In my opinion a lean muscle gets ruined in a crockpot. Save the slow cooker for shoulders, necks, and shanks.This is a NV mule deer. Probably lived on mahogany and sage. I've eaten nothing but wild game (literally) for 20 years. From sage to high alpine mtns. They are all amazing. If a person likes red meat but doesnt like venison it is because they don't know how to cook plain and simple.