Sep 30, 2018
We’re talking venison processing in the third hour this week with Mike Horswill of Jays Sporting Goods. Mike talks about the importance of field prep, then walks us through the stages of butchering a whitetail. He also describes the finer points of making jerky and summer sausage.
Wild game chef Dixie Dave Minar wraps it all up. This time he has a very nice venison tenderloin recipe.