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Cooks' Corner
What to mix with ground venison?
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<blockquote data-quote="jstamper" data-source="post: 1506592" data-attributes="member: 107676"><p>Pork fat, hands down, preferably kidney fat/leaf lard if available. </p><p></p><p>Also, if by "good enough" you mean your meat in the past still had an unpleasant flavor, then I would suggest making sure you: 1) check your carcass handling/cooling/aging and butchering practices, all of which can largely eliminate gaminess, and 2)don't grind junk, just meat. </p><p></p><p>No offense if that's not what you meant, and you already have a handle on that, btw.</p></blockquote><p></p>
[QUOTE="jstamper, post: 1506592, member: 107676"] Pork fat, hands down, preferably kidney fat/leaf lard if available. Also, if by “good enough” you mean your meat in the past still had an unpleasant flavor, then I would suggest making sure you: 1) check your carcass handling/cooling/aging and butchering practices, all of which can largely eliminate gaminess, and 2)don’t grind junk, just meat. No offense if that’s not what you meant, and you already have a handle on that, btw. [/QUOTE]
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What to mix with ground venison?
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