Firm believer that 3 things are required for truly good (tender and flavorful) venison steaks and roasts:
1. Field dressing asap to start getting the heat and fluids out
2. Clean the cavity out as soon as I can get the deer hung, flushed with hose and sprayed with saline solution
3. Let hang for several days, so long as the temperatures are in lower 30's. If weather is to cold or to warm, off they go to a shop that has cooler that can hang and age for at least 5 days prior to processing.
The tenderloins often get consumed earlier.
Any deer that can't get properly aged is processed into several kinds of sausage.
I put a lot of effort into keeping my venison cleaned of hair, blood, and fat. [u][/u]
The work really starts right after the shot.
