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Pictures by Tuesday, long story. Any way it was locally harvested right here in Princeton, NJ two miles from the University...as for the fat, well this here is an upper class feeding deer, people buy and leave apple and all sorts of grain for the deer to survive the winter. The saddle dressed was appox. 60#. Look at the size of the eye in the second photo. Clients ask if it was local.....the taste being recognized I guess.
At any rate as I finish this Barbera D' Alba 2004, I'm thinking "dam I never tasted the venison tonight"...what’s up with that!!!!!!!!!!!!!!!
And yes TS you are correct with the knives.....I want to know what its like to be right all the time, wahts that like?
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