Chef McGannon explains how to make your ground antlered game taste its best without adding domestic ground meats or overpowering "flavor enhancers" that cover up the naturally mild taste of wild game. Getting rid of the capillary blood will make a big difference in how the meat will taste when cooked.From The Sporting Chef TV Show on Sportsman Channel.More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportingchef Instagram: https://www.instagram.com/sportingchef Twitter: https://www.twitter.com/sportingchef Pinterest: https://www.pinterest.com/sportingchef
