How would you suggest one best cook a very large amount of venison?

How large?

A week or so ago, I posted about cooking steak. It was a long post in two parts, the second being a reblog of the first. You can scroll through my blog to find it. I know I tagged it with something, but no idea what it was. Any, those rules are largely consistent for all quadruped meats.

Salting or dehydrating is one of my favorite methods for venison. It lends itself very well to that. Venison jerky is delicious, and you can rehydrate it for soups or pies.

If marinating it, I generally prefer red wine.

You could always smoke it, roast it.

God’s wounds…now I’m starving you bastard!

(That’s a term of endearment)

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