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Cooks' Corner
Dry Aged White Tail Leg for Mother's Day
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<blockquote data-quote="yotekilla250" data-source="post: 2530418" data-attributes="member: 88439"><p>I've canned venison since I could hunt. Just open it up and put it over mashed potatoes. Quick easy meal the whole family likes.</p><p></p><p>Also been aging my venison at least 21 days. We always have did this. People are always telling me how they dislike the flavor of venison then I make them some of my steaks or roasts and it completely changes there minds. Same with duck and goose. Alot has to do with preperation, but aging really helps. Especially on an older deer.</p></blockquote><p></p>
[QUOTE="yotekilla250, post: 2530418, member: 88439"] I've canned venison since I could hunt. Just open it up and put it over mashed potatoes. Quick easy meal the whole family likes. Also been aging my venison at least 21 days. We always have did this. People are always telling me how they dislike the flavor of venison then I make them some of my steaks or roasts and it completely changes there minds. Same with duck and goose. Alot has to do with preperation, but aging really helps. Especially on an older deer. [/QUOTE]
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Dry Aged White Tail Leg for Mother's Day
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