Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site pyuxa.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!pyuxa!wetcw From: wetcw@pyuxa.UUCP (T C Wheeler) Newsgroups: net.cooks Subject: Re: Venison and other game cooking Message-ID: <1091@pyuxa.UUCP> Date: Thu, 6-Dec-84 10:38:53 EST Article-I.D.: pyuxa.1091 Posted: Thu Dec 6 10:38:53 1984 Date-Received: Fri, 7-Dec-84 02:27:47 EST References: <1396@ritcv.UUCP>, <4340@rochester.UUCP> Organization: Bell Communications Research, Piscataway N.J. Lines: 8 One point in preparing venison is to remember to have the person who cleans the deer in the field to remove the musk glands located in the rear lower legs before hanging the deer to clean it. This prevents the musk from seeping into the system as you clean the deer. Doing this will greatly reduce the gamey taste of venison. Good luck. T. C. Wheeler