The Total Outdoorsman Manual by T. Edward Nickens

Author:T. Edward Nickens
Language: eng
Format: epub
Publisher: Weldon Owen

202 WET-AGE A DEER

Aging venison allows naturally occurring enzymes to break down the structure of collagen and muscle fibers. That helps tenderize the meat and gives it distinctive, complex flavors. But early-season deer hunters—and deer hunters all season long in the sunny South—have a tough time hanging deer when the outside temperatures are warm enough for short sleeves.

To age venison in balmy weather, try wet-aging. Cool the carcass with ice for at least 12 hours; butchering a deer before rigor mortis sets in can turn even tender cuts chewy. While butchering, remove as much silverskin and connective tissue as possible; keep whole muscles as intact as you can. Drain off any blood, pat the cuts dry with a paper towel, and then package cuts of butchered meat in vacuum-sealed bags. Store in a refrigerator for five to eight days. After aging, freeze the cuts as they are or finish butchering them into portion sizes.

Wet-aging won’t give your venison the complex, concentrated flavors that would accrue during a week in a frosty barn. But even in the fridge, enzymatic action will go to work on silverskin and tendons, turning a warm-weather September buck into a meal worth bragging about. —T.E.N.

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