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The article presents several recipes for deer meat including Deep Heart and Liver, Grits Country Ham and Red-Eye Gravy, and Blackened Butter-Flied Backstrap.

The article presents suggestion for boning out a deer quarter. Slice the underskin of the hind leg of the dear along the natural seam between the top round and the sirloin tip. Tear off the muscle from the bone. The top round off at the back of the leg must be cut off. The rump roast must be cut from the top of the hip bone.

The article offers step-by-step instructions for aging venison in coolers.

This article presents several tools for making venison. Cubers and meat mixers are pricey extras. But a manual meat grinder is a comparatively inexpensive and invaluable tool for turning tough cuts and scraps into burgers or sausage. For link sausage, make sure grinder comes with a stuffing tube, like a model from Cabela's Inc. If a hunter values his venison, double-wrap each cut tightly with plastic wrap and freezer paper. Mark it with the type of cut it contains and the date. Use a fine-tooth bone saw to open the rib cage, split the pelvic bone, remove the head or antlers, quarter the deer — whenever you need to cut bone. The same saw can cut shooting lanes for hunting if it also features a wood-cutting blade, like a model from Gerber Exchange-a-Blade.

This article focuses on tips to dress a deer after shooting. How the venison tastes is directly linked to how quickly the hunter field dresses the deer, so he would better not procrastinate. He should be sure to separate the liver and the heart and put each in individual zip-seal bags for later consumption.

Presents information about certain recipes which are prepared from meat. Prerequisites for the preparation of French stew venison Bourguignonne; Process of preparing grilled venison chops; Prerequisites for preparation for venison jerky.