Just picked up the fallow deer and sika deer meat from Daughter’s first.

A little annoyed that I specified to keep the meats separate and label them “fallow” and “sika”, but they didn’t… well, they did on the backstraps but that’s all. *sigh* Never had either, wanted to keep them separate so we could know which was which as our taste buds experienced them. I’m annoyed, but I’ll cut them some slack as it’s the busy season and they may have just slammed through things due to volume.

We are guessing the little tenderloin is the sika and the bigger tenderlion is the fallow. Not 100% sure, but it’s a 99.9% good guess. They’re thawing and the family will try them tonight. Nothing to them: just defrost, throw it in the pan (maybe a little canola oil to avoid sticking), not even salt and pepper. Try the pure unadulterated meat and see how they taste, and how we compare them to each other and whitetail. Rumor is they’re good, and many prefer over whitetail.

We shall see.

I can’t wait. 🙂