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Mule deer bow seasons are typically earlier in the year - so heat will be a factor. Remi offers his hot-weather meat care tactics, including cooling. We will also look at how to keep and treat the velvet on the antlers of your buck.
In this chapter, Chef Jaime will go through her process and recipe for her favorite cut of meat - the heart. Join her as she processes this ultra-tender organ, and cooks it in a simple way. You will want heart every chance you get.