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Old November 20th, 2006, 11:54 PM
MyBirdIsEvil's Avatar
MyBirdIsEvil MyBirdIsEvil is offline
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Oh yeah, I wondered about the amount of fat too.

Should I be trimming all the fat off of the meat, leaving some on, or not trimming it at all?

Venison is really lean but it has a layer of fat on the outside of most cuts, how do I know if I'm giving too much/little fat, or does it matter?
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