Experts offer tips for what to do with that trophy deer

This venison roast was prepared in 2004 by Esther Rosner of Jefferson City.

This venison roast was prepared in 2004 by Esther Rosner of Jefferson City.

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Leo Schollmeyer, left, and Eric Wyss, background right, hang 21⁄2 pound packages of deer sausage on racks Friday at the Russellville Locker.

You might be a better shot than chef, but don’t let that stop you from trying some creative and tasty ways to cook your venison.

While there’s nothing wrong with your processor’s deer sausage, long-time venison cooks say going the extra mile and cooking it yourself has its rewards. So now that the main part of deer season is over and much of the meat has been processed, it’s time to fire up your pans, grills, ovens and slow-cookers.

“I really like it better than beef steaks sometimes,” said Evelyn Dudenhoeffer.

The Osage County resident has cooked deer meat for ....

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