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Old 11-02-2010, 10:10 AM
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BillBrasky
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Generally, the rule is that the less the muscle is used, the more mild and tender it will be. That being said, a fawn should taste the best overall and the backstraps/tenderloin just in front of the back legs from any animal should be the most tender (meat just under the shoulder blade is good too, if you can get to it). But I wonder, is the brisket off of a big pre-rut buck any good?
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