Thread: What species is this deer?

I reckon the key to being tender is ageing. If you can keep it cool hang it for a week with the skin on. Any less than 4 or 5 days is asking for a chewy piece of meat. I’m also a fan of a good marinade, so giving it another few days to soak in the fridge will soften near any creature up. One of the benefits of living along way south is it takes a long time for venison to go of as long as you keep the flys away.