To save a buck, I’ll grill up some venison.

Last time the after taste of this

gnarly meat hung on for weeks

like inhaling stale breath.

Mitigation is key, this deer will not

torture the receptors of my tongue.

I’ll marinade it with marinara.

Maybe soak it in saki.

I’ll throw it in a blender of bone broth

until the sinews are slaughtered

into a goo and add it to goulash.

A friend offered me some

deer meat from his grill.

“Perfect,” I said.

“Give me a sec while I peel

it off the front of my Tundra,” he said.