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Hook & Barrel
A Lifestyle Magazine for Modern Outdoorsmen

venison

venison

Dry Age Venison

There is just something alluring about a glass-windowed dry-aging chamber. From Los Angeles to Manhattan, from Tokyo to London, restaurants offer dry-aged steaks to diners who happily pay premium prices—and for good reason—they taste delectable. So why not dry age your venison? Last year, one Vegas restaurant, Wally’s, served up the ‘most expensive steak ever

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