Q. 100) I had some deer leg meat given to me, and as all the package says is deer leg meat, I'm not exactly sure what it would normally be called. So I'm not really sure just how I should cook it. I don't want to mess up the small amount of meat I have, because it's been years since I've had any deer, and it will probably be years before I get any again. Thanks for any help you can give me.

Q. 099) How should one request their vension cut to get the optimal processing? What cuts come from the tenderloin and the backstraps? Thank you.

Q. 098) Kindly help me learn simple beef sausage receips.

Q. 097) I have killed a deer and processed {i gutted and skinned} and i was wanting to know how long i had to freeze it until I can make deer jerky with it. And to cook it. Thanks

Q. 096) We love deer breakfast sausage. We do not eat pork though and finding a recipe is a bit hard. Can you help please?

Q. 095) Question 1: How to you remove the wild odor/smell from venison? I've heard that it can be soaked in Coke or Sprite.

Question 2: I have a friend that kill a dear just at dark. He could not find it until the next morning. Weather temperature was about 70 degrees. The next morning, flies and magnets had gotten into the wounded area. The deer was cleaned and that part of the area was cut off. It was put into the freezer.
I am wondering if the deer is still good to eat and to process.

Q. 094) I bought your recipe book last year and love it. I have used and enjoyed my venison more than ever thanks to you! I have one question. I have a fair amount of stew meat and was wondering if you have any recipes for that? Or, am I better off grounding the stew meat into ground meat and using it that way?

Q. 093) I was told venison meat was not a red meat, then just recent I was told by the same doctor that it was considered a red meat. What is it?

Q. 092) What is bull flour used for and why?

Q. 091) I was wanting to buy a meat grinder for making deer sausage and deer burgers. What should you look for in a grinder for this use? Would only grind maybe 6 or 7 deer per year.

Q. 090) A meat cutter in town told me that meat wrapped in stretch wrap would not last near as long as meat wrapped in paper. Is there any truth to this?


Q. 089) I have a neighbor who is giving us a whole venison leg. My question is....If I Freeze the entire leg...then defrost it later to cut it down to manageable pieces....Can I refreeze the cut pieces?


Q. 088) Just dropping a line about ageing venison. I was told when learning the meat cutting trade, that venison can't be aged because there is no marbleing like beef. Beef has marbleing that breaks down when ageing.


Q. 087) How long is meat good for in the frig after taking it out of the freezer?



Q. 086) Is there anything wrong with hosing a skinned deer inside and out just before butchering? I like to do this to remove hair, dried blood ect. but I've been told your not supposed to get the meat wet.

Another question; I like to take the quartered portions of meat and put them in the freezer for about an hour untill its thouroughly cold and firm (not frozen) to make it easier to cut-
Is this ok or should I cut the meat immediately after quartering?