For a family that has eaten more wild game from a wide variety of animals than the average household it is a unanimous favorite. If whitetail and elk are the beef of the forest then pronghorn are the veal of the prairie.
Viewing entries in
Texans take their tacos seriously, especially those who grew up in the southern half of the state. We even have a tendency to put things like boudin or brisket in a tortilla. Breakfast tacos made with spicy venison sausage is a personal favorite of the Hargrove household.
The eye of round will almost match the tenderloin in size and shape. It is often referred to as the fool's tenderloin or the poor man's tenderloin due to its appearance and its tender qualities. This cut works well for carpaccio due to its size and tenderness.
STOP CHICKEN FRYING YOUR BACKSTRAPS! I know it’s delicious; it’s a tradition of sorts. You are Texan. I get it. I grew up doing it. But I promise you filleting, tenderizing, and pounding paper thin cutlets of already prime and tender backstrap is not its best application.