I love backstrap/tenderloin, but a lot of the rest is kind of tough unless you cube it or pressure cook it. Unfortunately, it's very lean meat, and most butchers will throw in handfuls of gamey tasting fat if you ask them to make burger. I love venison sausage and jerky though, and you can make good burger if you process it yourself and DO NOT OVERCOOK IT. Mitch.
> On December 23, 2016 at 10:07 PM Andrew Strasfogel via Mercedes > <mercedes@okiebenz.com> wrote: > > > Venison can be burgered? > > On Dec 23, 2016 9:44 PM, "Mountain Man via Mercedes" <mercedes@okiebenz.com> > wrote: > > > Kyle wrote: > > > WooHoo! Dark beer and Mercedes-Benz lovers!!! I can't wait! > > > > A suggestion... > > The brewmaster at North Coast brewery reads mercedeslist. North Coast > > is a nice brew. North Coast brew and Mercedes-Benz lovers at FL-Q. > > tin-man > > > > _______________________________________ > > http://www.okiebenz.com > > > > To search list archives http://www.okiebenz.com/archive/ > > > > To Unsubscribe or change delivery options go to: > > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > > > > > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
