A LEG UP ON VENISON BUTCHERY
A STORY ABOUT SHARING
COOK TIME + PREP TIME
PREP TIME: 10 MINS / BUTCHER TIME: 1 HR /CLEANING: 10 MINS
SLICE AND GRIND
Depending on your expertise, this job can be a big one. There’s no reason to do what I did and make 4 recipes immediately after butchering 60 pounds of meat and bone. Keep the fun going and save some for future recipes. Vacuum pack your ground meat into half-pound bags. Freeze shanks for a day when you're at the cabin. It's such a nice treat for everyone to have a feed of venison. Be adventurous with your cooking.