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how to make a steel doming/dapping punch for jewellery making.
I know I'm late to this party, but here goes. We have harvested many white-tail deer (in the US) , and the meat is extremely lean. Any fat they do have melts at a very high temperature and it's always waxy and gamy tasting, so we trim it all off. To make burgers from venison, we would always buy some white beef kidney fat from the local butcher, and grind that in with the venison meat, to keep it moist while cooking; otherwise it would be too dry and chewy. Tenderloin and back loin were grilled to rare or medium rare, and shoulder / leg roasts were braised with tomato sauce, red wine, onions and thyme in a slow oven until well done. Roast Beast! Now I'm hungry for game again. Thanks for the insight into another country's hunting culture!
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