Thread: How long to let red deer rest?

Originally Posted by Mooseman

I bone out the legs etc and then place on racks in a fridge so it can drain at about 2 degrees for 5-7 days. I like to cover the meat with an old tea towel to stop the meat going black and dried on the outside. Very seldom you get a tough bit of meat. I also like to cut as much of the silver skin (muscle) off the meat when getting ready to cook it, that way you only get nicely aged meat and it is tender as.

This is exactly what I do. Although in mid winter I might hang it in my garage for the period instead. Five days minimum, longer is better. Note that for me, I do this regardless of species (Red, Fallow, Tahr)

Try not to let the meat sit in blood. Might mean taking it out and checking it/cleaning it. Also, if there was any chance a fly got anywhere near the meat I give it regular inspections, they can lay eggs (even live maggots) in spots which are hard to detect.

Originally Posted by Cooper

Just another option, I have flatmates so there is no much room in the fridge, if I shoot something this time of year I usually butcher it asap or the next day and freeze it, then pull out what I want to cook and leave it in the fridge a few days to age before cooking it, works out easier to manage for me. I lost a deer trying to let it hang too long when it wasn't in a cooler and it put me off doing it that way.

I have also done this when have limited fridge space. Another option is on ice with the drain plug open in a decent cooler. Just have to rotate and replace ice a bit. Can be a pain in arse but do able if you have no other option.

@Been Upto if space permits try find a second hand fridge and whack a rail or similar in there.
Makes things heaps easier.

Thanks for the awesome responses boys will try a few of these methods out

I put all the meat in a canvas meat bag from huntech & leave in fridge on a rack so blood can drip out off meat usely leave for a few days to a week just depends on time I use to put in roasting dish & put gardwrap over the top but did have meat go off in less than 5days at one stage I put it down to blood not geting away so change my way of doing it & never had a problem since

Depends on how tired it is..........

Originally Posted by 257weatherby

Depends on how tired it is..........

Good one, wish I spotted that !!

i discovered tyvek, its that white membrane they put on the outside of houses before render/brick etc. reasonably cheap and its washable too.
lets air get to the meat but stops bugs and liquids (like bug shit)
plenty around on building sites and offcuts go in the skip
well worth a few $ investment if you have to buy it too

Shot a red hind around Christmas time, hung in for 5 weeks in a chiller with skin on. Mould forms and start to spread in the rib cage etc but wash it out no worries plus dont eat that side on the bone. Most tender deer ive ever eaten and in the process of, grandmother with no teeth would be able to get through it no worries.

To each their own, but 5 WEEKS .
Not for me thanks.

Never felt I needed more than maybe 10 days tops on any Venison I've ever eaten. And still ended up tender as.

Shit, I would only hang a halved cattle beast for 21 tops. Do you wipe out the mould with a white vinegar wash?

Originally Posted by Preacher

To each their own, but 5 WEEKS .
Not for me thanks.

Never felt I needed more than maybe 10 days tops on any Venison I've ever eaten. And still ended up tender as.

Shit, I would only hang a halved cattle beast for 21 tops. Do you wipe out the mould with a white vinegar wash?

Yeah thats what i thought until i tried it. Witht he skin on no meat goes green and nothing wasted.

No just wash with warm water, it doesnt actually matter because with the mould on the inside of the ribcage it not doing anything to the meat on the outside.

I ended up getring it proccessed at the butchers and youd never know looking at it.