A perfect balance of taste and
texture that's sure to please game lovers as well as those who may think that venison is too «
gamey,»» says Eric Sakai, Chef / Co-Owner of Restaurant Marron in Seattle and winner of Food & Wine's People's Best New Chef, 2015.
As she said in a publisher Q&A, «I prefer the grainy -
textured,
gamey, too - rich - for - some Orthodoxy to the homogenized, pasteurized version.