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Always thought about that an never got around to doing is there a minimum amount or any special conditions attached to taking wild game into a butchery?

I might be to embarrassed for a pro to see...

Got a $30 burley grinder up at the bach for munching kina/fish heads/cray carcasses into burley, got me thinking it would probly do a good job on the scrappy cuts of venison at the bottom of my...