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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="lester7009" data-source="post: 597997" data-attributes="member: 40777"><p>I think that one of the most important things is to get meat chilled after gutting in field, pack cavity in ice or if you have a large ice chest meat inside full of ice It will make all the difference in the world. Proper processing and keeping meat cold will bring the year with best tasting and enjoying meals for venison.</p></blockquote><p></p>
[QUOTE="lester7009, post: 597997, member: 40777"] I think that one of the most important things is to get meat chilled after gutting in field, pack cavity in ice or if you have a large ice chest meat inside full of ice It will make all the difference in the world. Proper processing and keeping meat cold will bring the year with best tasting and enjoying meals for venison. [/QUOTE]
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Cooks' Corner
ageing your venison for table fare?
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