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09-11-2009
| #1 (permalink) |
| Marksman Join Date: Feb 2009 Location: Brown County
Posts: 305
 | All you folks that think you need to draw the blood out of the meat are silly. The blood is part of what you're eating folks. You can't get it out of the meat! If you like the "gamy" flavor of venison, hanging it will make that more pronounced. If you don't or its above 40 degrees you need to get the hide off it quick and get it put in the freezer as soon as you can. Skinned out they cool much faster. I second the deboning and removing of the silver skin for best flavor. I've been known to let 'em hang in mid 40 temperatures over night but my wife gives me the skunk eye when I do. Been no problems with any of the venison we've eaten. Did have one rutting, November buck that we couldn't eat. Cooked up a skillet fulla burger and the whole house smelled like skunk. Couldn't eat it. |
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