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.
The backstrap (in beef terms) is comprised of the Ribeye and the New York Strip. Most people use the pork term for the cuts off of the backstrap and just call them Loin Chops.. As in beef and pork most people rank the tenderloins as #1 and the Loin Chops #2.