[strela]

Fresh Venison served up.

Don't you have to age venison just like beef? At least bleed the carcass and let it hang for a while.

[Destructor]

"Fresh Venison served up."

"Don't you have to age venison just like beef? At least bleed the carcass and let it hang for a while."

Hanging the meat allows the enzymes to start breaking it down, which effectively tenderizes the meat. Just don't let it hang too long if you live in one of the Southern States. The meat will spoil. If you live it the South you can get away with haning it overnight, but that's about it. Otherwise you get that so-called "wild" taste.

So hang it overnight, then get it on ice early the next day.

[patton]

No, actually. One hangs cow because it tenderizes the meat - the fat is integral, and begins decomposition, leaving the meat softer.

Dear fat is all on the outside, like in a sock - hanging helps not-at-all.

There is a great Learning-Chanel type special on this, but the point is - Let the deer bleed out, and butcher it.