The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Pot roasts, London broilers and similar cuts. › Pot roasts, London broilers and similar cuts.
I have no experience with venison, though I recall the topic came up once years ago and I can’t seem to find that thread. I think the conclusion was due to the next to non-existance of fat and the small size it wouldn’t benefit. Now OTOH I know their are people here who grind it for various sausage recipes. Maybe some one will chime in about that as well and answer your duck questions also! Ron