This culinary instruction set details the preparation of a lean cut of deer meat, specifically the muscle located along the dorsal spine, cooked in hot oil or fat. The process typically involves coating the meat in a seasoned mixture, then subjecting it to high heat for a relatively short duration to achieve a browned exterior and a tender interior.
The appeal of this cooking method lies in its efficiency, minimizing cooking time while maximizing flavor retention and producing a desirable texture. Historically, frying has been a common way to preserve and prepare meat quickly, particularly in situations where refrigeration is limited. The method also offers a range of customization options through diverse seasoning blends and coatings, allowing for variations in taste profiles.