More Venison

I was able to fill my other deer tag Saturday and have been busy processing the meat.

I like to make steaks with some of the backstrap...

I cut a one inch or so piece, but do not cut all the way through....



Then make another cut all the way through....



and open the steak and press to make it lay flat... (butterfly style)







I did save a few roasts for who knows what....






and saved some cubes for burger, canning and stew....

I will be eating well through the winter. :)