In this Field Guide episode, Mike shares how he prepped his mule deer and whitetail for the butcher after both went into the freezer whole, covering thawing just enough to work with, cleaning and cubing the meat, keeping everything cold, and organizing cuts for pepperoni, chorizo, grinding, and bone broth.

We're very proud to have The Wild Sheep Foundation as our title sponsor. To register, to become a member, to renew your membership, and to join the wildsheepfoundation.org

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