Venison?

[Ron Pratt]

Mark,
I did a search here and the only threads I found had to do with making corned venison from a roast and some sausage venison. I don’t know that much about venison, but my guess is the individual piece of meat are so small that after trimming after aging it isn’t worth the hassle. My other uneducated guess is removing the water from the meat would make the meat all that much more gamey tasting and could be quite strong…but again I admit I don’t know that much about venison!
Ron