Yep - room temp rule was strictly adhered to. Second tenderloin aged in fridge for almost two weeks and was quite a bit more tender but still a bit chewyer than I typically see.
Talking to my barber the other day, his wife shot a smelly rutted up mule deer and he said theirs is quite chewy and they'll do lots of crock pot and sausage. I'm looking forward to trying some new methods from Eileen Clarke's "Tenderize the Wild"...
