How long to hang muntjac

We will be producing the Robinson guide to bleeding, gutting, skinning and butchery, but for now here is the undisputed, tried and tested in my Michelin starred restaurant formula for cooking the perfect piece of venison.

Honest, It works. Juicy, unbloody, mild and succulent venison that melts in your mouth…. Skip to content Venison is the worlds most misunderstood meat… People say it too strong, too dark and too bloody.

Juicy, unbloody, mild and succulent venison that melts in your mouth… Perfectly Cooked Deer… Start with a gram, 7 oz piece of fillet or haunch leg at least 1 inch thick.

I have recently been caught up in a heated debate on how long one should hang game, in particular hanging venison. I am regularly given venison and would like to know whether there is a definitive time. NK, by email. Meat is hung mainly to help it become tender, as enzymes break down the fibres. Hanging helps mature the taste from a mild to a gamey finish. A buck that has moved into middle age — say 2 to 4 years old — will be better if you can let it hang anywhere from days.

This will give the enzymes plenty of time to work at dissolving that collagen and tenderizing your meat. Again, that is 5 to 8 days in the ideal temperature range. Deer older than that will benefit from an extended hang. There is nothing wrong with hanging an older deer for days, assuming you can control the temperature. A proper hang can make an older deer as tender as a young one, and give it a more flavorful taste.

But the ease of cleaning it while hanging is usually weighed against dragging out a deer filled with guts, and comes out the loser almost every time. Most hunters will put up with a little extra digging around in a chest cavity to save their back. But when it comes to hanging the deer to cool and age the meat, head down may be the better option. Everyone knows that heat rises, and a heads-up deer has a natural cavity to catch that heat. That can pose a problem, especially if you are dealing with warmer than ideal temps.

Skinning the deer will also accelerate the cooling process, as removing the outer layer makes it easier for the heat to escape. When it comes improving venison quality, knowing how long to hang a deer or other big game for that matter is vital. Sometimes, temperatures are not ideally suited for hanging deer, and the deer meat can deteriorate rapidly. Therefore knowing what to do ASAP is vital if you want the best venison.

The rate at which meat is tenderized as a result of aging falls off sharply after 14 days, so wrap it up. Tip: Like high temperatures, high humidity and moisture promotes bacterial growth.

Do you welcome grueling tasks? Can you suffer pain without whining? Do you get the job done in the end?