for future reference

[jigsaw 11,899]

can someone tell me that knows,if a deer is recieved on the day it was taken,and the weather or facilities to hang it at the right temperature is not there,how can someone compensate for this.say if it was cut up on the day it was taken will a spell in the freezer help tenderise it.has anyone ever eaten the meat on the day it was killed,any difference (obviously yes)to the taste etc.any tips as how to overcome this problem,thanks prematurely,jigsaw

[Corkonian 44]

Edited June 9, 2009 by Corkonian

[skycat 6,174]

We always freeze venison if it is not possible to hang it due to weather conditions or other reasons: it might not have quite the same effect as proper hanging, but I reckon it does tenderise it nicely though the taste is not quite the same as properly hung venison.

[Guest Zak]

hung venison is best, 4 days if possible. a good butcher that you might know of, will hang it in his fly proof cold room. i find, its fairly tough otherwise. freezing does tenderize it a bit, but it has to be frozen a good while, 6 month or so.

Edited June 10, 2008 by Zak

[SNAP SHOT 194]

cold room storage were i shoot is 4 to 7 days if it's a red it's hung for 5 to 7, fallow and sikka between 4 and seven,

if no cold room 3 to 4 days depending on the heat etc.

[jigsaw 11,899]

thank you for the well informed replies,looking forward to my next querie.

[Neil Cooney. 1]

If a butchers caugth with venison in his fridge he's in big trouble unless he has a game liscence and receipts.

When I was an apprentice we often got hotel orders for sirlions and if we didn't have any well hung beef we'd leave the sirlions hanging in the heat for a couple of days. Then trim the outside of them and send them of their way. Believe me, whilst not politically correct (or legal) this beef would be beautifully tender. We never had any complaints.

So if you shot a beast in the morning say, hang it covered from flies and check it that evening. In warm weather it would be the equivalant of hanging for a few days. Butcher it (you'll loose some meat from trimming) and freeze what your not eating straight away.

There's nothing to stop you butchering a beast immediatly but it would have to be frozen for some while to get the hanging effect.

There's no hard and fast rules with hanging it's all down to personal taste and I always treat venison like beef. The longer hung the more tender and tastier IMO.

[Rabbithunter 456]

I once killed a roe at about dinner time, and i had eaten a fillet by 6PM ..... couldnt taste a difference from that, to a roe that had been hung

[jigsaw 11,899]

over the xmass period i had a deer,i was talking to a butcher in town and he said to hang it as long as you feel its still ok.well during december it was freezing over here for about 3 weeks,i hung a fallow for 13 days,it never thawed,cold all day and night,the meat went very dark but it was the nicest i have eaten ever.i am after a chill fridge,like a coke can fridge etc,that should be of help.thanks for your replys again.

[T78 4]

I once killed a roe at about dinner time, and i had eaten a fillet by 6PM ..... couldnt taste a difference from that, to a roe that had been hung

 

i actually prefer it not hung long at all. a day,two at the most.

[Guest Zak]

coke fridges from shops ect, are excellent. they are fly proof too.

you can get them handy enough i would imagine, just by asking about.

Edited June 12, 2008 by Zak