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.
They are small, curved, round and most of the meat on top of the bone comes from the loin muscle. They are the leanest of the rib cuts and contain 8 to 14 bones per slab. The meat is located on the hump side of the bone, and depending on your butcher can have a Â½ inch of delicious meat. Slow smoke cooked at 225 degrees for four hours is the best way to enjoy Baby Backs. The low temperature over time will make the meat tender. Hold off on using any sauce until the very end.