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Hank Shaw
Get latest from Hank Shaw
A Quick Guide to Refrigerating and Freezing Fresh Venison
By Hank Shaw / Dec 2, 2009
The Best Meat for Venison Jerky (and How to Slice It)
By Hank Shaw / Dec 2, 2009
The Perfect Way to Pan-Fry Venison Tenderloin Medallions
By Hank Shaw / Dec 2, 2009
Cooking with Bones: Five Tips for Making Venison Stock for Soups or Rice
By Hank Shaw / Dec 2, 2009
Why Brines are Better than Marinades for Venison
By Hank Shaw / Dec 2, 2009
5 Tips To Make Your Own Venison Stock for Soups or Rice
By Hank Shaw / Dec 1, 2009
5 Tips To Cook a Venison Medallion Perfectly Every Time
By Hank Shaw / Dec 1, 2009