Quote:
Originally Posted by Peter Clark
Guaranteed to be tougher than bridle leather. You can cook in liquid, in a bag, in a dutch oven and it is always the same, tough and dry. They don't carry much fat for their size and that is a real problem. They are better in early season before cold stresses them. Jerky is the answer.
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I wrap them in bacon and grill them. They're best when they're pretty rare, like all meat
