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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="mightyman" data-source="post: 898200" data-attributes="member: 51634"><p>I have been doing this for years, and everyone that says they have had bad venison, tastes mine, and love it..many dont even know they are eating venison.</p><p></p><p>First and foremost is to field dress it immediately. I see many hunting shows where they shoot a deer, decide to look for it in the am....not good..find it, clean it thoroughly and then hang in coold temps. </p><p></p><p>So, once it is field dressed, I hang in our barn in VA and let it hang the entire 2 weeks we hunt, or what is left of the two weeks... SOmetimes in the day it gets up to 55-60 by mid day, although the nights are in the 20's and 30's and I have never had a problem.</p><p></p><p>Next when I take to processer I ask that they let it hang for at least two more weeks to age it.</p><p>Think about it...some of the best and most expensive steaks are aged 21-29 days...and deer meat is very similar.</p><p>Rigor mortis sets in immediately and leaves the meat stiff if cut up immediately, or the next day..</p><p>However it departs the body in about 3 days and the muscles relax...then the aging begins...and after 21-29 days you do nothing to it but cook it like you would any other meat. Soaking it in things to remove the "game taste"" or suck out the blood all affects the taste negatively.</p><p>Just clean, age, and cook normally...</p><p></p><p>Field and stream did a great article on this topic awhile back, and echoed these suggestions</p><p>Mighty Man</p></blockquote><p></p>
[QUOTE="mightyman, post: 898200, member: 51634"] I have been doing this for years, and everyone that says they have had bad venison, tastes mine, and love it..many dont even know they are eating venison. First and foremost is to field dress it immediately. I see many hunting shows where they shoot a deer, decide to look for it in the am....not good..find it, clean it thoroughly and then hang in coold temps. So, once it is field dressed, I hang in our barn in VA and let it hang the entire 2 weeks we hunt, or what is left of the two weeks... SOmetimes in the day it gets up to 55-60 by mid day, although the nights are in the 20's and 30's and I have never had a problem. Next when I take to processer I ask that they let it hang for at least two more weeks to age it. Think about it...some of the best and most expensive steaks are aged 21-29 days...and deer meat is very similar. Rigor mortis sets in immediately and leaves the meat stiff if cut up immediately, or the next day.. However it departs the body in about 3 days and the muscles relax...then the aging begins...and after 21-29 days you do nothing to it but cook it like you would any other meat. Soaking it in things to remove the "game taste"" or suck out the blood all affects the taste negatively. Just clean, age, and cook normally... Field and stream did a great article on this topic awhile back, and echoed these suggestions Mighty Man [/QUOTE]
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ageing your venison for table fare?
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