Hank Shaw

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A Quick Guide to Refrigerating and Freezing Fresh Venison

A Quick Guide to Refrigerating and Freezing Fresh Venison

By Hank Shaw / Published Dec 2, 2009

A Better Burger: Five Tips for Making Ground Venison Patties

A Better Burger: Five Tips for Making Ground Venison Patties

By Hank Shaw / Published Dec 2, 2009

The Best Meat for Venison Jerky (and How to Slice It)

The Best Meat for Venison Jerky (and How to Slice It)

By Hank Shaw / Published Dec 2, 2009

The Perfect Way to Pan-Fry Venison Tenderloin Medallions

The Perfect Way to Pan-Fry Venison Tenderloin Medallions

By Hank Shaw / Published Dec 2, 2009

Cooking with Bones: Five Tips for Making Venison Stock for Soups or Rice

Cooking with Bones: Five Tips for Making Venison Stock for Soups or Rice

By Hank Shaw / Published Dec 2, 2009

Why Brines are Better than Marinades for Venison

Why Brines are Better than Marinades for Venison

By Hank Shaw / Published Dec 2, 2009

Why Brines Are Better Than Marinades For Venison

Why Brines Are Better Than Marinades For Venison

By Hank Shaw / Published Dec 1, 2009

5 Tips To Make Your Own Venison Stock for Soups or Rice

5 Tips To Make Your Own Venison Stock for Soups or Rice

By Hank Shaw / Published Dec 1, 2009