Venison does not usually require much preparation before cooking. Venison steaks (shoulder or fillet etc...) are best pan-fried on a medium high heat for 5-7 minutes each side (depending on thickness and how rare you want it). Taste-wise, venison steaks are best served rare, however due to a disease similar to vCJD (mad cow disease) spreading through deer herds, some people are uncomfortable with rare venison and instead prefer venison cooked until it's just barely pink in the middle.
All other (non steak, non fillet) cuts of venison are best stewed over a long cooking time (they can be slightly chewy otherwise).
The best I ever had was on a Weber grill, using some mesquite wood.
By placing and hanging the meat in a smoker, using the wood you want to smoke or flavour the meat with
get your pan as hot as you can with some oil in it, salt and pepper the meat, drop it in the pan, and never cook it over medium at the most
Well, your Get A frying pan and A sort of rail and put it on followed by some meat on the frying pan then start a fire your done
Rain
its an chemical change because roasting over a campfire the meat will be roasted so its chemical
gas and smoke and ash.
Because the space between you and the campfire heats up more than the surrounding area and creates a hot air current and the smoke follows the current.
Answer: I hate rabbits!
Chimney Campfire Cigarette Factory Tailpipe
To a varying degree, all smoke is toxic to humans, but not enough that you can't sit around a campfire and get a dose of it now and then.
Some smoke is known to deter mosquitoes from an area.
An off-shore wind would blow smoke towards the sea.
No. If my smokers are full, i will freeze the cured meat until i am ready to smoke it.
Smoke from a fire is "el humo". To smoke a cigarette is "fumar", and to smoke meat is "ahumar".
Any smoke is unhealthy for a 2 month old baby..