I am wondering what some of your ways you cook a whole adolescent deer/fawn. Although I could, I'm not wanting to quarter up this small deer and process it like normal. I'd like to try something different, meaning cooking it whole in some form or fashion. Open to ideas and suggestions. One question I do have on this topic though is whether or not I should remove the tenderloins and backstrap first or leave them on for this. Thank you.
First one down, many many more to come!