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    Venison Preparation Tips

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    Venison on the table is the reward every deer hunter hopes for. The meat is lean, healthy and delicious. Prepared properly, venison can become the family's favorite meat.

    Excellent venison starts with prompt and proper field care. The deer should be field dressed as quickly as possible and the cooling process begun immediately. If you butcher the deer yourself, make certain all hair is removed from the carcass. Hair packaged with meat causes an unpleasant taste.
    The fat on venison, too, will cause a stronger taste so as much as possible should be removed before packaging and freezing. Bone also adds to a "gamey" flavor. I recommend deboning all venison before freezing. Even if you do not butcher your own game, you can request that the meat processor debone the meat before packaging. With proper care your venison can be as good as any prime beef.




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