We all know the best deer steaks are cooked over an open flame, but sometimes that’s just not practical. If you run out of briquettes (or, shudder, propane) or it’s just too cold outside to stand over ...
The head of that big buck you shot might be headed to the taxidermist, but all the meat is going to be coming home from the butcher. To help you put that meat to good use, we’ve pulled together more ...
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