Venison by Rebecca Gray

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  • Thredbende on August 12, 2011

    This is a very good summary of venison recipes with an excellent forward by the chef. Venison should NOT be hung or aged because the "gamy" flavor disliked by most is simply the flavor of spoiled meat. Rush the venison from field to freezer and cook it either rare or braise it for a long time to bring forth the best.

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