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Old October 28, 2009, 06:25 AM   #17
94bluerat
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Join Date: May 30, 2007
Location: South of Canada
Posts: 201
We have been deboning all of our venison for the last couple years. I have noticed a difference in flavor vs bone in. It also takes up less space in the freezer. Brazed and slow cooked neck roast(pot roast style) was always a family favorite, but we just dont do that as much.
The concerns of CWD may be partly behind that. The virus that causes CWD(mad cow or in humans Crutchfeld-Jacobs disease) is usually founs in and around the brain and spinal cord. I'd prefer to keep away from that.

Boneless venison cut across the grain and done Asian stir fry style has gotten big smiles in this house!
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