Tips for Great Tasting Venison
June 8th, 2008 • Related • Filed Under
Great tasting venison does not only depend on the absence of preservatives, steroids, or hormones in the meat but also to the process itself of getting and preparing the meat. Animals that haven’t been chased, frightened, or wounded are far more flavorful than the ones that were stressed.
Shot placement is also somewhat important to prevent loss of excellent meat. If you’re good enough, place the shot on the deer’s neck or even on her head. Field-dressing and cooling the animal as quickly as possible are also great factors. Lastly, before cooking the meat with your preferred recipe, aging or hanging the deer for 14 days or until mold grows inside its body cavity can provide you the perfect dinner you’ve always wanted.
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Excellent information! Thanks. 
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Hunting is such an exciting sport. 
Always see to it that you are physically, emotionally and mentally okay before going to hunting. 
Hunting is a naturl instinct. When done properly its necessary, when its for sport then that is horrific