I was told many years ago, and have experienced, that you should let the meat go through rigor mortise before cutting it up, 1-2 hours. I killed a young whitetail close to camp and the fire was already going, we put the tenderloins on the fire and were eating within 45 minutes of the bullet flyin. Had the best flavor I've ever tasted but it would've been easier to chew on my boots.....
