Thank you and it was. That was the first time ever cooking one whole. Normally I steak them out and cook them. I will still cut them up and fry them in some gravy but like wanderer said, this is the way to go. I found an article on meateater before the season that talked about wet aging venison so I gave it a try and it sure seemed to work. It just melted in your mouth. I don’t think I’ve ever had venison that tender.
You are probably right about that!
Make sure the bore is nice and clean before you put it in. If it were me, just for some redundancy I would think about making some type of retainer bracket utilizing the two bolt holes on either side of it. Or possibly just oversize washers utilizing those same two holes that could overlap it on the edges. Might be overkill, but I usually tend to try to alleviate possible reoccurrences.