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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="irish sitka" data-source="post: 863067" data-attributes="member: 34723"><p>That is an interesting post.</p><p>I put my deer in a cooler fridge at one to five degrees and leave it there for two weeks at least, three weeks if a bigger animal. The meat is always tender and tasty.</p><p>I will butcher the next one I shoot and fry some up there and then and see what that tastes like. I have tried eating goat straight after the hunt and was unable to chew the meat, after leaving it hang for a week it was tender and melt in the mouth.</p></blockquote><p></p>
[QUOTE="irish sitka, post: 863067, member: 34723"] That is an interesting post. I put my deer in a cooler fridge at one to five degrees and leave it there for two weeks at least, three weeks if a bigger animal. The meat is always tender and tasty. I will butcher the next one I shoot and fry some up there and then and see what that tastes like. I have tried eating goat straight after the hunt and was unable to chew the meat, after leaving it hang for a week it was tender and melt in the mouth. [/QUOTE]
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Cooks' Corner
ageing your venison for table fare?
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