Sitting and waiting for the weekend for my first sit in a stand of the season and all I can think about having a full freezer meat. Braised shank, meatloaf, burgers, tacos, sloppy joes--you name it, I have cooked it and I can't wait to get a refreshed freezer to cook from.
I am new to deer hunting, but I had my fair share of venison. However, the only meat I have ever eaten has been from either from north central Kansas and central Colorado. From what I could tell, the Kansas deer is usually a bit more mild and less fishy than the colorado deer, but who knows if this is always the case. So I ask myself, "What makes good tasting deer meat?" Is it their food? Is it their water source? Is it the climate? What have your experiences been like with venison across the country?