Posted 1/9/2019 22:43 (#7233763 - in reply to #7230322) Subject: Plus 1
The most important thing for taste is get the carcass cooled down as soon as it quits kicking.We butcher our own. We take the loins out and maybe roasts. We don’t have a grinder so we take it to a meat cutter with very specific instructions not to mix it with other venison. It always tastes good whether we mix it with beef ground pork or bacon.