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Three Underrated Venison Cuts to Cook on the Fourth of July
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<blockquote data-quote="NodakBuckeye" data-source="post: 35906" data-attributes="member: 714"><p>Venison heart to me has just had a nice venison/beef flavor. I have always read/heard that the fat on a deer can give an off flavor so we always avoided it. My last season in Ohio, I shot a couple of fat does and both had a good 2 inch layer of fat on the hips and back and lots of the popcornish looking fat in the cavity. I saved that and about another 5 lbs off the hips and back froze it and ground it along with the meat at processing time. Figure it was around a 20/80 blend. Anyway, that burger was the best we have had. I guess when the deer are in beans, corn, alfalfa, acorns, apples, etc... go for it. We did melt some in a small skillet and cooked a little bit of burger in it before we went all in.</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 35906, member: 714"] Venison heart to me has just had a nice venison/beef flavor. I have always read/heard that the fat on a deer can give an off flavor so we always avoided it. My last season in Ohio, I shot a couple of fat does and both had a good 2 inch layer of fat on the hips and back and lots of the popcornish looking fat in the cavity. I saved that and about another 5 lbs off the hips and back froze it and ground it along with the meat at processing time. Figure it was around a 20/80 blend. Anyway, that burger was the best we have had. I guess when the deer are in beans, corn, alfalfa, acorns, apples, etc... go for it. We did melt some in a small skillet and cooked a little bit of burger in it before we went all in. [/QUOTE]
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