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Venison - the most common form is the deer, but these recipes can be used for moose and elk as well. A fresh deer should be aged in a cool place for 1-2 weeks. For best flavor, trim off all fat. Tende
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Rabbit meat is very famous in many European ... A younger animal is more tender, but the mature have a lot of flavor. The taste of rabbit can be compared to chicken, but it is more dense and
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