I've found in over 30 years hunting (gosh that's weird to see that number on screen!!)...that immediately getting the guts out and the hide off contribute more to the quality of venison than any other factor.
Other than backstraps, tenderloin, and ribs, my entire animal goes in the grinder as I get more use out of the burger. I used to do roasts, stewing meat etc. but burger gets used in spaghetti sauce, burger patties, meatballs etc.
Within minutes of harvesting a deer, the hide is off, the guts are out and the meat starts cooling. Within an hour the deer is deboned completely, cleaned and ready for processing.
I used to hang deer for 3 days to a week, and I much prefer not to hang it.
Everyone is different and that's what works for me.
I have ribs from this weeks late season doe cooking in the oven right now, and man it smells good in here.
Zero "gamey" taste to any of my meat in many years now.
Also, I really get a sense of pride in doing all the work myself. No cutting and wrapping fees in years.
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