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It sounds like the problem might be that the meat might have been a bit dry rather than tough as such. Paradoxically cut of meat which are tender when cooked quickly because they have little fat or connective tissue (esp loin) can end up bland and dry after slow cooking. If you fry off the meat and vegetables in a bit of butter and add a bit of venison or ...


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In part you have to re-train your mind when eating any wild animal. It will never taste like grain fed cattle. They are wild animals and eat wild things. Other things that could affect the taste is the processing of the deer. If not bled out very well before butchering it could have a stronger taste to it. Also, the age of the deer can be a factor. Older ...



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