Aging venison

[homers]

I just read a thread where the deer was shot and in the freezer (processed) the same day and it got me thinking about aging venison similar to one would age beef. What's your thoughts on aging venison, elk, antelope, etc?

 

[Coltdriver]

Venison does not have the fat content that beef has. The fat that is on it will go foul very quickly. So aging it is not a good idea.

Most venison tastes gamey because it is not promptly bled and prepared and cooled.

The difference between an antelope that is prepared and put on ice immediately and one that is treated any other way is very noticable.

 

[5ptdeerhunter]

I have never heard that aging deer gives it a gamey taste. I worked part time in a butcher shop a few seasons back, and I visited with the guy while he did deer for years before and even since then. The owner Bill, always said leave the deer hang for a few days. With the hide off. Three or four days is fine as long as the temperature doesn't get about 40 degrees. Bill also said some of that gamey taste can be attributed to people not being careful while they gutted their animals and putting a hole in the bladder. That piss gives the meat a bad taste. Also there are those people who let the deer hang when it is to warm out, that would spoil the meat and give it a bad taste.

Our group got four deer this opening weekend. One will hang for a week, (that guy owns the property) He butchers his own. My dad's first deer will hang for about 3 days before it gets processed, and his other deer and mine will hang for 2. It has been very nice weather, never getting above 36 degrees. So I will let you know how the meat differs.

 

[countertop]

I'll hang a deer overnight, but not longer than that. I like to butcher them quick, for risk of spoiling. One thing I do though, which has th esame effect, is I'll take a piece of meat out of the freeezer and then let it defrost in the fridge for a couple of days, that often time will return a similar result.

Of course, the fat comment is correct. It is foul, as is the silverskin. Take it all off when you process the deer.

 

[35 Whelen]

As far as I know all meat benefits from aging. It has nothing to do with where the fat is located, rather it has to do with the process of enzymes naturally tenderizing the meat. But don't take my word for it. Read here:Aging Venison and here: Aging venison in warm weather and here: Aging Wild Game. I have a spare fridge in my shop. I'm going to plug it in and "age" the next deer I kill in it for 2 weeks.
35W

 

[mswestfall]

I've usually hung the deer, skinned, for one to three days. It depends on when it is shot in the three to four day season. I have always taken it home, quartered, and put it in the refrigerator for up to a total of five days. Then butchered it, wrapped it in butcher paper and freeze it.

So far I've been lucky that the meat was very good to excellent.