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Quck and easy venison

Source: proctor_hunterskbh [ Found in: Forum ] Created: 02/11/2009 01:40
Summary: After we quarter our deer we leave them in the ice chest with a lot of ice for a few days, by draining the water and adding new ice,we let the meat bleed out,then we cut it up.  Our favorite for this recipe is the back strap cut into thin to med slices depending on your preference, or you can just ...