Soak it in water if you want dry meat. You want to keep the blood its moisture. Moisture ruins the texture. Treat venison as you would beef. I wrap mine in trash bags and age it in an ice chest for about 7 days. I put a brick under the chest and leave drain open. I prefer to shoot young deer to eat. 60 to 80 # is ideal. If i shoot a deer over 100# its ground meat and sausage.
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