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In this episode from 2016 I talked about cooking venison.  And right out of the gate if you are not into or do not have access to game, this podcast will still be advantageous to you, every technique I cover can be applied to any red meat like say beef or lamb.

Cooking really is all about technique, and red meat is red meat, pork is pork, etc.  There are some differences due to fat content we will address but on that, the number one way people ruin any meat, especially wild game is OVER COOKING IT.

It staggers the mind, a person will eat a steak from a cow, raised in a CAFO, that stood in its own crap and cooking it to medium is okay.  But give them a deer that lived in the wild, never was confined, lived on the most natural diet in the world and they cook it to oblivion to be “safe”.

Join Me Today to Discuss...

• The question that spawned this episode
• A few thoughts on self processed vs. professional processing
• Cooking Venison by the Cut/Product
  • Steaks
  • Stew meat
  • Ground meat
  • Sausage
  • Chops
  • Roasts
  • Back straps
  • Tenderloins
  • Heart
  • Liver
• Final Thoughts
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The original show was titled Episode-1906- Cooking Venison and was first published on 1-29-2016.

Resources for today’s show-…

• Find Me on Nostr
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• Article Explaining the GrowNostr Initiative
• Join the Members Brigade
• TspAz.com
• TSPC on Discord
• TSPC Group on Telegram (group chat)
• TSPC Telegram Channel (just messages from me)
• Jack on MeWe
• Join Me on Odysee
• All My Recommend Bitcoin Tools and Resources
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Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

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