Press Release Summary = “Can you imagine even the most finicky person enjoying venison?” Marty Prokop asks. “Here’s how.”
Press Release Body = In his deer butchering and deer processing classes, deer hunting expert Mary Prokop shares five tips for great tasting venison that you and your whole family will love.
1. Make sure you choose a wild game processor who is skilled at processing deer meat boneless – and never uses a meat band saw.
2. A meat cutter who takes pride in his work will send home cuts of venison that resemble boneless cuts of beef and pork you but from the meat counter.
3. If possible, find a meat cutter who is a deer hunter. Chances are he will treat your deer like it was his own.
4. The other way to insure a meat saw never touches your venison is to learn to process deer yourself.
5. Boneless cuts of venison trimmed of all external fat will remove much of the wild or gamey taste when the venison is cooked.
“When I was in the meat industry, I had many pleased deer hunter clients who came to me year after year,” says Marty Prokop. “Deer hunter after deer hunter said their wives loved cooking the venison I processed for them.”
“My deer hunter clients said when their wives opened the packages of venison, they found the cuts to look (and smell) so much like the boneless beef and pork they bought at the store,” Marty Prokop continues. “Since there were no fat globs, blood clots or hair, no one needed to clean the venison meat before they cooked it.”
“Deer hunters even told me their own picky children cleaned their plates and asked for more,” Marty Prokop adds. “The real reward of processing your deer boneless comes when your wife and children tell you to keep deer hunting — and go more often — because the meat is so good.”
Good luck and great hunting!
For more information http://www.marty-prokop.com
Web Site = http://www.free-deer-hunting-tips.com
Contact Details = 31 South Main Street, Suite E111 Rice Lake, WI 54868 715-868-1109 marty@free-deer-hunting-tip.coms
2012
