Quote:
Originally Posted by Penn
No, that is folk tale. Venison doesn't improve, taste wise, by aging. Unlike prime beef, venison has very little fat in the tissue. The aging process dehydrates prime beef and allow the tissue fat to congeal. So that when heat is applied, the fat melts and carmalizes the surface of the beef. Its all about fat with prime beef. With venison, fat has to be introduced to the dish in order to enhance the taste. Meat cookery is all about fat content.
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Have you tried letting the carcass hang between 37 and 45 degrees until the meat relaxes? I'm sure you're correct about fat content, but to me and many others, "aged" deer meat tastes a whole lot better after 3 day's hanging.