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Venison Belly

 
pollinator
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Location: France
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We have an exchange deal with a local hunter - he has piglets from us and we get wild meat over the winter season. So he arrived yesterday with a deer, portioned up for us. But I have no idea what to do with the belly - it's still got bone in. Any ideas/recipes?
 
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Shouldn't be any bones in the "belly" of the deer....could you maybe explain further what you are meaning by the "belly"?
 
pollinator
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Location: northern California
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Curry is my default recipe for all sorts of odd critters and parts thereof. Just hack the stuff up, bone and all, and pick the bones out later. You can do likewise with any kind of stew or stock.....
 
                    
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Location: AR ~ozark mountain range~zone7a
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I always debone all wild meat immediately as part of the processing. But if I'm getting alittle tired after a long days adventure, I will leave the upper legs (front & hind) on the bone, and carry them to my friend with a smokehouse. He heavy smokes the 4 large pieces 24 hrs, he adds special dry rub spice, lots of salt for me, (but refuses to tell me his recipe, so I just pay him), and wrapped in aluminum foil, costs alittle, but I store the things in the freezer, at anytime, I can cut a piece already cooked, I enjoy eating it frozen as a snack, or hack some off for a main coarse.

james beam
 
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