When the venison loin is left attached to the backbone the cut is called SADDLE.
Venison is used to describe the meat of a deer or an antelope. There are different types of cuts when butchering a deer. For instance, there is back strap cut, tenderloin cut, medallion cut, etc.
Turn off all electronics, turn off the lights,choose the right like to use when you need it
Answer:
a. ammonia, blood, milk, orange juice
b. orange juice, milk, blood, ammonia
c. ammonia, milk, blood, orange juice
d. orange juice, blood, milk, ammonia
Explanation:
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