rayyy

We don’t do moose but extra venison here gets canned. We add a little salt, quality beef bouillon and a slice of onion. It is absolutely scrumptious!

This is true, however many deer acquire “gaminess” through poor harvesting processes and poor or delayed processing. Also, bucks, especially those in rut or just after rut tend to have a strong taste - that’s the reason I prefer doe over buck for the table. Finally, most folks do not know how to properly harvest and process a deer for best table quality.

You bet your ass, oh wait, don’t do that.

Alexa isn’t much better. Pretty sure Spanish can be easily distinguished.