Friday, November 28, 2008

backstrap explanation:


Our favorite cut of Deer meat these days is the backstrap. Mike prepares it by slicing it thin and breading it and frying it in the wok. It is crispy and tender and the kids love it plain. We love it with a teriyaki sauce or ginger/pepper sauce. It is the closest we have come to Mike's favorite ginger beef dish he remembers from some tiny Saskatchewan town chinese diner

2 comments:

tamara said...

you're eating bambi.... *wahhhhhhh*

Mike Giesbrecht said...

best unprocessed, non chemical injected, lean, tasty, harvested yourself protein to be had these parts...
"fish got to swim, birds got to eat"