This week we dive into the world of deer meat after eating canned venison with our GameKeeper Butchery guest, Sam Kohler. After trying his canned venison lo-mein dish, we can’t help but share the different ways we handle and prepare wild game. We discuss everything from shot placement and field care, to aging and processing. Sam even shares some ways to prepare wild game organs that’s quite a deviation from grandma’s fried deer steaks. If you enjoy eating deer meat you don’t want to miss this one. Enjoy! 

 

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