YIKES! Dare I?
Fresh deer tenderloin on an open fire...... only thing better is Elk.Cept,I did eat some Sitka deer steaks at a bow shoot one time....they're miniature Elk so it might edge the larger brethren a touch on the flavor but.... dang,they're small.
Ground up and chunked in spaghetti sauce,deer rules. Will also put our ho-made breakfast sausage up against any corporate sausage.
But Ian is spot on..... for a jerky conesuir,until you've eaten gourmet deer jerky,and hold the cayenne to a minimum cause,like salt it's just a cheap or ghetto way for corporate jerky makers to profile for consumers in a 7-11 store line. Use both sparingly. Same with soy sauce,low sodium.... if you taste it in the product, you prolly used to much. Besides perfect cutting techniques( none of that ground up caulking gun nonsense).... how you cook it...degree of doneness... along with flavors makes it too serious to ignore.
Never made any summer sausage? but a pro hunter/outfitter friend..... big ole,overweight northern boy.Grew up in Michigan or some such..... Was/is a hunting nut,makes summer sausage from Moose that is world class.Put it this way,I'd BUY it from him it's so good.