I killed a whitetail doe during the first part of bow season and my wife cooked some of it tonight. It was absolutely the best venison I've ever had. She made some chicken fried round steak and mashed potatoes and gravy.

I think one of the reasons it was so good was that the I had shot her in the neck and she really bleed out well and the weather allowed me to let her hang for three days. It was one of the cleanest deer I've ever processed. Also, my wife does a great job cooking any of the game I bring in. For those who never take a doe, your missing out on some fine eating and your not helping the deer heard either. Our fish and game department keeps pushing people to take some does but it seems many are reluctant to do so.

I attended a big chili cook off tonight.....and the winner was.....
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drum roll please.....
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the chili made with elk meat.....and no one knew it until after the award was made.....and no...it wasn't mine....but I voted for the same one as well....it was superb!

I age all my venison 2 weeks and it makes all the difference in the world.

Perry

quote:

Originally posted by Red C.:
...For those who never take a doe, your missing out on some fine eating and your not helping the deer heard either. ...

In TX the weather doesn't allow us to "age" our venison by letting it hang, but I typically cool a deer out, then quarter it and keep in on ice for about five days before I process it myself. It allows whatever blood is still in the carcass to leach out, and appears to at least somewhat age the meat. It helps, even with rutting bucks, but stating the obvious, it is of paramount importance that the glands be completely removed.

quote:

Originally posted by Red C.: For those who never take a doe, your missing out on some fine eating and your not helping the deer heard either. Our fish and game department keeps pushing people to take some does but it seems many are reluctant to do so.

I couldn't agree with you more.

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In TX the weather doesn't allow us to "age" our venison by letting it hang,

It's interesting that the deer locally that are allowed to age are the larger bucks and when the hunter has a tree out front of his house where everyone can see it as they drive by.

No one ever ages a deer by hanging it in a barn where it can't be seen by anyone!

Once you've put doe steaks on the grill you'll wonder why you haven't been doing it all along. Simply fantastic.

the chef

quote:

Originally posted by perry:
I age all my venison 2 weeks and it makes all the difference in the world.

Perry

skin on? skin off? what temp?

We soak ours in iced salt water for several days. Drain the water every day, add a pound of salt, ice, and fill coolers with water. Removes the blood and turns the meat pink. Those of you in warmer climates may want to try it. Our meat never has a gamey taste.

Thanks for the tips. I agree that does and young bucks taste way better than old bucks. My rule of thumb is that if the antlers are worth putting on teh wwall then the rest of him goes into jerky and sausage to hide the flavor.

A friend from PA told me that he always thought venison was awful until he met me. He said when his dad killed a deer, he let it hang with the hide on it until the first thaw in spring before he processed it. YUCK!
Our procedure is to skin as soon as possible and halve. Then let it cool overnight in a deer sack then put it in the walk-in refrigerator for a week or so then cut up and freeze. Butchering requires all fat to be removed as well as any of the "skin" that has formed on the outside of the meat.
Now when you cook it cook it RARE. My favorite is to let it marinade in 2 Tbs of olive oil and 1/4 cup balsamic vinegar along with some garlic and onion overnite or at least a couple of hours.
Anyone who thinks they don't like deer has never tasted it that way.

quote:

Originally posted by Doc:

quote:

Originally posted by perry:
I age all my venison 2 weeks and it makes all the difference in the world.

Perry

skin on? skin off? what temp?

Boned out in the frig in Ziplocs.

Perry

I field dress my deer immediately after killing it and then as soon as I get it home I skin it. If it was messy on the inside, I wipe it out with a clean cloth and cold water. I prop the chest cavity open with a stick and turn a fan on the carcass as it hangs in my vented metal shop building. If the temp is cool (below 45 or so) I'll let mine hang for 3 to 5 days. If it is cold (in the 30s or lower) I may let it hang for a week or longer.

If the weather is too warm to hang it in my shop, I bone it out and place the meat in large zip-lock bags and put it in the refrigerator for 4 to 7 days.

I used to have an old refrigerator in my shop. I would quarter the deer and place it in the frig (temp set to upper 30s) for about 7 days. (I'm looking for another refrigerator to replace my old one that died.)

When the carcass hangs with the fan blowing on it, it dries out on the outside. When I cut up the deer, I trim off that thin, dried layer of meat.

The key to having good tasting venison is to get it gutted, skinned, and cooled down as soon as possible. Also, if the stomach or intestines have been punctured/ruptured, it is essential that any of the contents that get on the deer be removed and the body cavity be washed out or wiped out with a clean cloth and cold water. If any of my deer are contaminated with intestinal material, I let it hang only two or three days before cutting it up.

I'm not saying my way is the only way or best way to take care of one's venison--it's just the way I do it and people say my venison always tastes good.