Deer Hunt - Big Buck Registry - Fueled By Treestand Wingman

Ever wanted to know how to perfect your venison dishes at home?  We work hard to harvest the deer that we do, and the meat deserves respect! Corey Fletcher, Executive Chef (The Granite Restaurant), Hunter, and Culinary Professor (Southern NH University) shares all his tips and tricks on how to make the best venison dishes possible. And, we do it in a way that covers every possible venison meat group that you can imagine! We asked for the TRUTH about venison, we got it! All in this one episode... Here are some of the questions that we laid down for Corey to answer (and he answers them all by the way): When does "quality" meat begin? What is unique about venison vs other red meats? What challenges does lean meat pose to an Executive Chef? Does venison really have a gamey taste or does venison just taste like venison? What are the appropiate temperature range to determine doneness? Is freezing venison ok? If so, how should we do it? What does sirloin really mean? What should we do with the shoulder meat? Should