They were good enough...just didn't strike me as anything that special. Could have been the cooks. I watched them take the, what we call in the venison world, silver skin off...that thin white-ish membrane like stuff. Then they cut them into pretty thin slices...two or three times thicker than a potato chip. Dipped them in some kind of batter and deep fried them.
Maybe if they had not cut them into such thin slices I could have appreciated the taste a bit more.