In general, goat's milk is considered to be easier to digest than cow's milk. Unfortunately, however, goat's milk contains a similar concentration of lactose as cow's milk. Raw cow's milk contains 4.7% lactose.
Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine.The backstrap is considered one of the most tender cuts of meat on a deer because the muscle itself is rarely used.In general, the more a muscle is used, the tougher it becomes. There are several different methods of removing the backstraps from a deer.utter or bacon fat are sometimes used as coatings for lean cuts of meat to prevent overcooking. There are several ways of preparing and cooking venison backstrap. As a general rule, any recipe for beef or pork tenderloin can be used for venison, as long as the cooking times are adjusted for size and fat content.
Remove any fat or membrane from the meat, then rinse the meat under cold water. This method involves making a butterfly cut, which is done by slicing the backstrap against the grain, into 2-inch slices, then cutting each piece down the middle without going completely through. Leave 1/4-inch uncut, and unfold the pieces.rilled. Backstrap is best when it's been grilled, due to the combination of the lean, firm meat and the distinctive grilled flavor. Backstrap can be grilled over gas, charcoal or wood. Preparation is simple and starts with removing any fat or membrane from the meat, then rinsing the meat under cold water.