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The Undercuts: How to Cook the Most Underrated Cuts of Venison

Photo by Krissie Mason By removing the: 1) neck, 2) liver, 3) ribs, 4) tongue, 5) heart, and 6) shanks, we pulled an extra 15 pounds of venison from this deer. And each of these cuts makes for a unique meal—whether served in camp or for your family at home—to further celebrate the hunt. Taking venison rom field to table is deeply rooted in tradition for most of us. As beginning hunters, we were taught how to cut around a diaphragm and carefully grill the tenderloins, and we pass that knowledge on.
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