[Chapita]

I cut up onions, bell pepers, and celery in a pot and par boil the venison until tender. Then I place it on a grill and brown it over hickory wood.

This can be done with fresh meat. Otherwise I hang it in a cooler for 21 days.

[Zansman]

Slice up some backstrap filets, pound them flat with a tenderizer and soak them in buttermilk for a few hours.

Then dredge them in salt and peppered flour and chickn fry them. Use the drippings to make venison cream gravy.

I guarantee it'll be one of the best things you've ever eaten.

[Old Professer]

How do you par boil something until it is tender?