Thread: Confession time

Originally Posted by Delphus

What if I’m the cook haha

come and visit me.....and possibly RELEARN how to cook it...we always learning
one of the biggest changes for me has been my aging buckets so venison sits in fridge for a week..makes it super tender. animal shot and dies instantly is much better than one that took awhile to die through poor shot placement...fawn is better than yealing,yearling bettter than hind and hind better than stag..stag better then beef lol.
fallow is much more mild than red. but young red is DEVINE....
we have good butcher who makes AWESOME sausages n savs for us.....have had nobody at all try them who isnt hooked. its great way to use lesser cuts of venison..