[Q]MarkTakacs originally wrote:
Dressing, hanging, and cooking deer has to have as much folk lore and myths as hunting the beasts.........but I guess that is part of the fun. This is probably why small game hunting is not as popular......nobody asks these questions about squirrels!!
I dont think much of it matters..........but some of it should.
I dont think hanging a deer does much for the meat in my experience, November is usually pretty warm during the day.....flies, bacteria, meat dries out....can't be good!!
I would rather age it / marinate during the controlled thaw of the refrigerater.
As for taste......as already said.......IT IS ALL ABOUT THE FAT.
We dont referer to them as juicy steaks for nothing. But our domesticated friends are different.
DONT EAT/COOK DEER FAT!!
DONT EAT/COOK DUCK FAT!! nasty!!
My Grandfather cooked the best damn deer steaks I ever ate......I never got to get the actual recipe.
But I think he dredged the steaks in seasoned flour and then pan fried them in bacon grease......everything tastes good in bacon grease. But my heart prefers another recipe.
Mark
[/Q]
Great advice. Wrap em in bacon! Honestly though. Deer tastes like deer. Fortunately, I like the taste of venison. If the taste of venison is what you want to get rid of then the best advice I have for you is to shoot fawns. Other than that.. the advice already mentioned ( fat, proper care, temp...etc...)