redeye jedi 39 Posted February 25, 2009 Report Share Posted February 25, 2009 had a young roe given to me last week, i hung it in my store outside for 3 days then butchered it. i put every thing in the freezer apart from one haunch which was hung in my spare fridge. how long can i leave it hung in there for as its been in for since late monday night and its starting to turn a dark red in colour. hope this doesnt sound too stupid but its the first time ive had venison outside of a resturant. Quote Link to post
martin 332 Posted February 25, 2009 Report Share Posted February 25, 2009 You can easily hang a Roe in the skin for 3 weeks in a fridge set at about 4-5 degrees.The parts of the carcase that is exposed to the air will turn dark red in no time at all,and,as it goes on it will turn nearly black,this is ok as the meat that you will be eating is encased by the skin.If you just hang a skinned haunch in a fridge then all of the exposed meat will turn dark,but,this does not mean that it is inedible,just wipe it over with a clean cloth that is soaked in vinigar,and,then bone and roll it,and enjoy a beautiful roast.If there is too much,then I will always help you eat it........Mmmmmmmmm! regards....martin. Quote Link to post
redeye jedi 39 Posted February 25, 2009 Author Report Share Posted February 25, 2009 thanks very much martin, i'll be having it at the weekend and if the wife turns her nose up at it then there will be plenty going spare that ive got in the freezer. im in wilts through the week so not a prob if you want t come and pick it up. Quote Link to post
mattydski 560 Posted February 25, 2009 Report Share Posted February 25, 2009 I'll second what Martin says, I hang Roe in a fridge for two weeks minimum, before butchering. Quote Link to post
The one 8,474 Posted February 26, 2009 Report Share Posted February 26, 2009 This time of year it should be fine for a week to ten days Quote Link to post
sauer 2 Posted February 26, 2009 Report Share Posted February 26, 2009 just wiat till you cut into it and you can just tell the quality and the colour will be like a glass o the finest red wine tender and tasty..... enjoy best eatint you can get!!! sauer Quote Link to post
brno17 5 Posted February 27, 2009 Report Share Posted February 27, 2009 just wiat till you cut into it and you can just tell the quality and the colour will be like a glass o the finest red wine tender and tasty..... enjoy best eatint you can get!!! sauer is anybody elses mouth watering ? :tongue4: Quote Link to post
bullmastiff 615 Posted February 28, 2009 Report Share Posted February 28, 2009 If it's young, then there's not a lot of point in hanging it is their? the meat will be really tender anyway (I thought this was the main reason to hang meat) and the flavour won't mature that much in a youngster will it? Personally I'd get it eaten now and enjoy it!!! Cheers Luke Quote Link to post
v-max 2 Posted February 28, 2009 Report Share Posted February 28, 2009 If it's young, then there's not a lot of point in hanging it is their? the meat will be really tender anyway (I thought this was the main reason to hang meat) and the flavour won't mature that much in a youngster will it?Personally I'd get it eaten now and enjoy it!!! Cheers Luke There is a reason to hang meat wether young or old & its best to let the moisture out which tenders the meat too. Yes a young beast is tender but best hung skinned for 4-7 days & dont need as much as a young beast. Quote Link to post
xx-georgia-xx 15 Posted February 28, 2009 Report Share Posted February 28, 2009 just wiat till you cut into it and you can just tell the quality and the colour will be like a glass o the finest red wine tender and tasty..... enjoy best eatint you can get!!! sauer is anybody elses mouth watering ? :tongue4: me :tongue4: :tongue4: :tongue4: Quote Link to post
bullmastiff 615 Posted March 2, 2009 Report Share Posted March 2, 2009 Thank you for explaining v-max. Cheers Luke Quote Link to post
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