venison questions

[Black Hand]

Aging will affect (improve) flavor, tenderness and texture.

However, as with computers, it is a GIGO situation. All the aging in the world IS NOT going to improve poor meat. You'll just have more tender, gamey smelling/tasting meat....

 

[Blizzard of '93]

it's important to get it gutted and bled quickly. then hung in a cool area or cut up and cooled.
I like the chops grilled over med-hi and sopped with melted herb/garlic butter until sizzleing.
or the round steak beaten out and breaded for country style w/mushroom gravy

 

[Silex]

So the fun starts - I followed Cindy's and your thread about the hunt. I love the whole process from the woods or field onto the table.
I can second the aging. If it's frozen already take it out of the freezer one day earlier than you cook and let it sit in the cooler covered with a vinegar dampened towel. Since I don't have enough space, when it's too warm outside I usually cut the pieces and let them sit in the cooler for 2 days covered with the vinegar towel.

The family likes the stews and the roasts.
Those are not really complicated but the simplest thing is a nice burger.
Just add a little pepper, salt an egg or two a little sage plus a tiny bit of thyme and a little bit of maple syrup to the burger. Put the patties on the grill and just before they are cooked to your liking put a slab of blue cheese on them and melt. Take the lightly browned buns and spread some mayo, take a slice of beet root, lettuce and a tiny pickle. Voila!

Silex