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Venison (Plentiful in much of America)

Venison is plentiful in much of America, and is used in a variety of ways. As any hunter knows, it should be frozen hard before any of the meat is eaten. The freezing and subsequent thawing removes the strong taste which most people find objectionable. The tougher cuts of venison may be run through the food chopper, mixed half and half with pork sausage, and used for meat loaf. The tougher cuts also make excellent mincemeat; extra suet should be added to compensate for the dryness of the meat.