Quote:
Originally Posted by Deerfarmer
I cover mine in ice for 3-4 days in an ice chest after I skin it. I drain it everyday and add more ice if needed. When I process the meat, I remove all the white I can off of the meat. I don't do anything special when I cook it. It is all in the process of processing the meat when harvested. My deer meat doesn't have a wild game taste at all.
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I do the same.
The only reason I leave my deer meat in the ice chest for a few days is because after a day of hunting and then skinning and cutting up the meat, is to hunt another day or I take a day or two to rest.