Aging, Hang Time and Preservation of the Harvest

[T-Max]

Update. I got her skinned and in the shop yesterday finally. Just finished butchering her. I think with the exception of a little more pellicle, she was nearly the same. I ate a little tenderloin last night and had a couple strips of sirloin tonight. Man she is good…


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[Skye King]

Nothing better than fresh venison.

 

[356]

I am resurrecting this thread due to posts that spoke about gaming tasting deer. Well prepared venison is a delicacy. Aging the meat I grind one week (in the fridge) makes a huge difference. When I serve aged venison to friends, they cannot believe it is not the finest beef.

This post began with an experience from a couple of seasons ago, but I recently encountered this Bearded Butchers podcast that put aging of venison into perspective.