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Being a true “meat hunter” is not an excuse to kill every deer you see, just as being a “trophy hunter” is not just a quest for antlers. We've talked about all that here before. A hunter truly interested in meat quality is selective because, when it comes to table fare, not all deer are created equal. We extensively covered techniques to make venison taste better in this article. Most of those tips involved what to do with a deer after you shoot it. But tip No. 3 is among the most important. And that is to shoot the right deer.
In my experience, which involves about 100 killed and self-processed deer in a lifetime, this is what to look for when shopping for venison on the hoof. And we’re talking steaks here. Unless the meat is tainted or spoiled, it all makes good hamburger or jerky.
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