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The meat should hang for 2 or 3 weeks and then be properly cut by your butcher. Before cooking, marinate in buttermilk in the frig for 2-4 days. Then wash and season before you cookk. Buttermilk has an enzyme that breaks down meat fibers
To cook young steaks or chops, heat a heavy skillet until quite hot and add half
butter and half oil. Saute the meat, turning it frequently to brown to taste. If you like, flame the meat with cognac just before serving.
Steaks and chops from young animals may be cooked in the same manner as beef
steaks or lamb chops: broiled, grilled or sauteed.
When broiling or cooking on an outdoor grill, cook quickly and DO NOT
OVERCOOK! Game will become tough or dry with long broiling or frying. Salt &
pepper to taste.
To saute young chops or steaks, melt butter in a heavy skillet. Add meat to the
hot skillet and saute it by turning it often on both sides so that it will brown
without charring. Salt and pepper to taste.
