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Pronghorn Tip Steak
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<blockquote data-quote="Deleted member 107796" data-source="post: 2159926"><p>I would agree about the lack of need for aging. In early Oct, we need to process quickly due to temps and yet, all of the cuts have been tender. The bucks also taste great. Your porcini sauce sounds really good. If you ever end up in the mountains here, in around late Aug or Sept, it's pretty easy to find good king boletus mushrooms that are choice and the elk and deer know it by the chomp marks I've found on them!</p></blockquote><p></p>
[QUOTE="Deleted member 107796, post: 2159926"] I would agree about the lack of need for aging. In early Oct, we need to process quickly due to temps and yet, all of the cuts have been tender. The bucks also taste great. Your porcini sauce sounds really good. If you ever end up in the mountains here, in around late Aug or Sept, it's pretty easy to find good king boletus mushrooms that are choice and the elk and deer know it by the chomp marks I've found on them! [/QUOTE]
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