Originally Posted by WinstonVizsla
I can't tell my ground venison from beef. I quarter the deer and brine in beef stock/ice for 4-5 days then ground with beef fat I get from a local butcher shop to make it 80/20(ish). Ground venison I used to get from processors tasted like rutting bucks and I couldn't deal with it anymore so I started doing it myself. Never going back.


If you have to go through all that trouble just to make a deer taste like a cow, then you really don't like the taste of venison lol


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