[JustaDumbBlonde]

It is a rare occasion that I buy beef -- if you are eating red meat at our house, it is likely deer, elk, moose or bison. No hormones or antibiotics, we know exactly how the meat was handled and aged since I process the meat myself, and I love the time I spend hunting. It is a winning situation all around.

Why anyone would put a tenderloin or backstrap in stew is a mystery to me.

[Frenchtown Dan]

“Why anyone would put a tenderloin or backstrap in stew is a mystery to me.”

Don’t knock it till you’ve tried it! My wife’s stew is awesome, she puts it up in a crock pot with a some veggies & herbs and a hearty red wine. It’ll knock your socks off.

Besides, we have so much of it. Where I live actually has a higher deer population than human, and it seems like there are more of them every year. I’ve had over 20 at a time surrounding my bird feeders in the winter and herds of 30 - 40 are not uncommon.

I’ve tried elk & bison, pretty good I thought, never tried moose though.