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This is an easy, healthy, and delicious way to cook dove breast and makers for a great appetizer or entree.
Kent shares invaluable insights for calling ducks, emphasizing technique, equipment, and the subtle nuances that can make all the difference in the field!
Backstrap is our favorite cut of meat from a deer, and this is about as easy as it gets! All you need is three ingredients and a Sous Vide, check out this easy…
