rmclements
Well-known member
- Joined
- Jul 15, 2009
- Messages
- 49
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- Robert M. Clements
Last year was my first experience with "aging" venison. I shot my buck (first ever!) on the 17th of November in northern Michigan. Last winter was extremely cold and we were planning on staying at "camp" (5th wheel trailers) until the 1st of December. The deer hung for the entire two weeks and then another week in my garage before my neighbor and I butchered it. We fired up the charcoal grill when we butchered it and were completely amazed at how the gamey taste was greatly reduced! My neighbor thought that this venison must be completely corn fed but I know that there is nothing but cedar swamps in the area that we were hunting. I do not normally eat venison steaks. I'm more into jerky, stew meat and burger. I always thought my BIL was crazy for letting his venison hang for 4-6 weeks before touching it! It just has to be cold cause we don't have a walk-in freezer.