Originally Posted by David Marshall
Wild venison (White-tailed deer) harvested from my own property. BBQ'd to just a fraction beyond medium rare with a light dusting of salt and Montreal steak spice.
Nice David. I shot a bull elk and three pronghorn this year. Freezers full and it doesn't get any more paleo. Right now I'm munching on some homemade elk jerky; tonight, hazlenut encrusted antelope tenderloins in a port suace. Mmmmmmm.