3 articles
Taking a deer from whole carcass to labelled cuts in your freezer is a skill that pays for the time invested with every meal you cook from it. Here is the complete method.
After the backstraps and legs are taken, the carcass bones hold more flavour and nutrition than most hunters realise. Here is the 12-hour broth that uses them.
A game pie is the best possible use of mixed or smaller cuts — venison, rabbit, game bird — that do not make a meal on their own. Here is the recipe that produces something better than the sum of its parts.
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