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West Central Wisconsin | Are they cut with the bone-in by chance? We always took our venison to the meat shop that butchered our cattle and none of us cared for it when Mom would fry it for supper. It was strong tasting no matter how young the deer. Back in the late eighties it got really warm during season and all of the butcher shops were filled up so my uncle taught us how to cut our own venison which involved boning it all. Never again have we had poor tasting, stick to the roof of your mouth nasty tasting venison. I think the bad taste came from the marrow in the bone. Good luck! | |
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Gamey venison
