Frozen Venison Identification

by Simon Lusk

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Venison Rump settled out for two weeks, ready for processing.

To make things simple I always use the same identification for my venison.

Rump: One white twistie

Backstrap: Two white twisties

Eye Fillet: One white and one blue twistie

Stew: One blue twistie

Anything with a white twistie can be fried or roasted.

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