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Old 01-17-2006, 09:28 AM   #11
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Originally Posted by Constance
The venison we have here doesn't taste gamey if you clean it properly, unless you get ahold of an old buck. The animals we have here feed off of corn and soybeans, fattening up at the expense of our farmers. We have LOTS of deer.
Same here in MI, Constance!

Plus, warning - I'm not trying to gross anyone out here, it needs to be gutted quickly and "bled out" well. My father-in-law processes his own and does a bang up job on it, never had a gamey cut of venison from a deer he's processed.


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Old 01-17-2006, 11:22 AM   #12
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Exactly, Ronjon. My husband field dresses them and then lets them hang for a day or two. It's usually plenty cold during hunting season, but if not, he packs them with ice. Then he cuts out the hams and loins, brings them home, and we prepare them for the freezer. I get the job of removing the silverskin...I'm getting pretty good at it. There's a little trick in getting the angle of the knife right...once you get the hang of it, the membrane pulls right off.

We get by with a little help from our friends
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Old 01-17-2006, 12:23 PM   #13
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Silentmeow, I drive by Emory-Riddle every time I drive to Prescott. I have heard from many that it is a great school. I can really understand your missing your son.
I am so glad that you liked the roasts and now the burgers!! Elk tastes so good; as long as it is treated like Ronjohn and Constance said above.
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Old 01-18-2006, 12:37 PM   #14
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Lots of helpful information, thanks. I think my trouble is that we don't hunt but our friends do and occasionally share. I just have never had enough of a supply to get "good at cooking it". I do love the challenge though and with all the cooks here....well, I'll prolly be picking your brains every now and then!

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