30-YEAR-OLD VENISON … AND STILL GOOD?
Aug 13, 2021
3 minutes
GLENN HELGELAND
My wife is an excellent cook. She cooks vegetables lightly so they retain shape and flavor, fish is moist and firm, and red meat is medium-rare to medium, the way it should be. Freshness and care are keys.
So I watch with great gustatory anticipation when I view a venison tenderloin, loin or steaks sizzling on a platter as it is set on the dinner table. I reverently transfer one to my plate, cut a bite-size piece, impale it on my fork and do a good imitation of
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