Never have had complaints about venison that I prepare, but I butcher and package all of my own. It takes much longer, but removing all fat and silver skin from venison significantly improves the flavor. It seems that much of the “gamey” flavor resides in the fat
I’m a fan of the good value picks. More enjoyable for me and usually prefer mid range age to higher aged bourbons.
Buffalo Trace
Larceny
Woodford
Russell’s Reserve
Eagle Rare
Henry McKenna 10
Dickel bottled in bond
Thanks for the replies. I have seen the Picardin as well at the stores and picked up a bottle. The combination of the two is likely what I’ll use going forward
One of the better designed is an old browning 3 blade big game but the steel is just not up to more modern steels. The gut blade is actually better than the swing blade mentioned many times on this thread.
Speaking of the swing blade, I prefer the EKA fish blade as it is more narrow to allow...
I am terrified of alpha gal and know of too many friends and family who have contracted recently from ticks. Anything that anyone would recommend or has found to be better than permethrin?