Quote:
Originally Posted by squirell nutkin
I've eaten plenty of deer, prepared by all manner of chefs, and I have come to the conclusion that if it were any good there'd be feedlots stretching across Iowa filled with deer waiting to be slaughtered.
Or, they'd have been hunted to extinction a century ago.
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Venison has to be aged properly and almost never is. I haven't hunted in a long time but I had an awesome deer about the second to last time because it was dangerously warm while it aged. I kept it cool with water but I guess the USDA wouldn't have approved.