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<blockquote data-quote="Gone Ballistic" data-source="post: 1909606" data-attributes="member: 26477"><p>I grew up in a mule deer area and didn't start shooting whitetail deer until 30 some odd years later. Mule deer are very fast to bone sour. Once I learned the gutless method of field dressing animals the bones were immediately removed and the meat was placed into coolers in bags and covered with ice. It was during this time I learned to cook venison medium rare and what a palate experience took place. We now prefer whitetail over elk. But, it has been proven scientifically that venison doesn't have the amount of enzymes that break it down in aging it like beef and elk do to make it tender. Some of the best and most tender venison I have ever eaten was that which was cooked within a few hours of dressing it.</p><p>Thanks for your comments!</p></blockquote><p></p>
[QUOTE="Gone Ballistic, post: 1909606, member: 26477"] I grew up in a mule deer area and didn't start shooting whitetail deer until 30 some odd years later. Mule deer are very fast to bone sour. Once I learned the gutless method of field dressing animals the bones were immediately removed and the meat was placed into coolers in bags and covered with ice. It was during this time I learned to cook venison medium rare and what a palate experience took place. We now prefer whitetail over elk. But, it has been proven scientifically that venison doesn't have the amount of enzymes that break it down in aging it like beef and elk do to make it tender. Some of the best and most tender venison I have ever eaten was that which was cooked within a few hours of dressing it. Thanks for your comments! [/QUOTE]
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