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of it does not experience toughening caused by heat and the meat's natural tenderness is preserved. In addition, removing the bones reduces the volume of meat to be stored.
“The rest of the meat can be selected, packaged and weighed in pound quantities for fondue - cutting into cubes and cooking quickly at the table on long forks in hot fat. The final cutting of the meat for this is done at the time it is to be cooked. I often marinade it in wine, garlic, soy & Worcestershire sauce for several hours to add flavor. (Our Japanease visitor of last summer found this dish his favorite of anything he had in America. Of course, he had never eaten venison before.) Other scraps of meat and misshapen pieces we grind up for hamburger. I use it for spaghetti sauce which it flavors marvelously. I also mix it with tamari, Worcestershire sauce and other seasonings, especially chili powder, spread it on bread to the outermost edge, brush with melted butter, and cook under the broiler lightly - an open-faced sandwich quick and easy for lunch. (1 do this with our ground beef as well.)
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