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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="speedbump" data-source="post: 177800" data-attributes="member: 547"><p>Pretty much ditto to Chaser. Leave the hide on for several days in a walk-in cooler, then skin & butcher. As mentioned in another post, a set of lopping shears to chop the pelvis on either side of the rectum works well, and fast. We wash out the body cavity well, which is vital, and in summer crop damage shooting, we often run the hose inside the exit wound to get water between the skin and meat - helps cool it quicker. </p><p></p><p>One very, VERY important note to getting the best tasting meat is to remove all fat when butchering. These are NOT cattle or hogs - fat often detracts from the taste. I also soak venison in either Coca Cola or Dr Pepper for several hours prior to cooking to tenderize the meat and sweeten it - no 'strong' taste ever. Give it a try.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="speedbump, post: 177800, member: 547"] Pretty much ditto to Chaser. Leave the hide on for several days in a walk-in cooler, then skin & butcher. As mentioned in another post, a set of lopping shears to chop the pelvis on either side of the rectum works well, and fast. We wash out the body cavity well, which is vital, and in summer crop damage shooting, we often run the hose inside the exit wound to get water between the skin and meat - helps cool it quicker. One very, VERY important note to getting the best tasting meat is to remove all fat when butchering. These are NOT cattle or hogs - fat often detracts from the taste. I also soak venison in either Coca Cola or Dr Pepper for several hours prior to cooking to tenderize the meat and sweeten it - no 'strong' taste ever. Give it a try.;) [/QUOTE]
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ageing your venison for table fare?
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