Should I do with the meat. I usually take the blackstrap and make the rest into hamburger on white tails, but what do I need to do to really enjoy axis meat?
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Axis hunt tomorrow, never shot one, what..
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Look at Kleinsmokehaus.com. They are in Boerne. They also own Hudsons in Austin. They process all of our Axis. The bacon wrapped chopped steaks are incredible. I have them add 20% beef brisket to the hamburger as well. They make Axis chorizo that we mix in our chili. Good luck. Planning on meat from a deer yet to be killed can be bad mojo.
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Keep the backstraps whole. Steak out all that you can. Whatever is left, have ground. I take the backstrap and cut in half. Season with salt, pepper, garlic and onion powder. Sear in a cast iron skillet then transfer to a 350 degree oven for 10-15 minutes. Meat will be just medium and delicious.
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