Tenderize Wild Game Steaks with This Handy Kitchen Tool
by TBC Press on 11/16/18Apart from loins and tenderloins, a common complaint when it comes to cuts of wild game meat (and steaks in particular) is that they can be chewy and tough. Last week the Outdoor Life recipe for Belgian Carbonnade made use of a tough elk round steak that was mildly freezer burned. How were they able to make it not just edible, but tender and delicious? Part of it was braising, but more importantly... READ MORE
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