>David brought home some fresh-killed venison a few nights ago "for the dog."
>While I was cutting and packaging, I tasted some of the tenderloin (mmmmm!)
>and immediately trimmed all the grissel-free tender parts for our own use.
Sounds lovely. Don't throw away the fat with the grissel. It's the best part!
Cheers,
Kirt
Secola /\ Nieft
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