Everyone wants backs, always backs, but every wild animal only has one. Learn how to process the leg so that you can sell the back without hesitation in the future because the steaks from the leg of venison or wild boar taste better anyway. What cooking methods are there and what are the advantages of sous vide cooking? Why do you need roasting flavors and how do I get them best? I like spices, but try steaks with just salt and light aromatics - you'll be pleasantly surprised.