Hunters Delight - Venison Crock Pot

[Andy]

Originally Posted by John Dallas

I am convinced that wild game is much better if aged for about 10 days prior to butchering, regardless of the recipe. Store bought beef is aged longer than that.

VERY TRUE. I Try for 7-10 days if the weather is good. Bitch to skin it but worth it.

[6pt-Sika]

Originally Posted by Andrew Sacco

VERY TRUE. I Try for 7-10 days if the weather is good. Bitch to skin it but worth it.

If I don’t have the meat in the frig or freezer within three hours of the time it was killed somethings gone wrong .

[Andy]

Originally Posted by CraigThompson

If I don’t have the meat in the frig or freezer within three hours of the time it was killed somethings gone wrong .

Because of the weather in VA or because you don't prefer to age it? If it's hot or too warm, I'll skin, quarter, cover in cheesecloth and stack the parts in an empty fridge for 24-48 hours before butchering. Grouse 3-7 days, pheasants 5-7 days, woodcock a few days.

[6pt-Sika]

Originally Posted by Andrew Sacco

Because of the weather in VA or because you don't prefer to age it? If it's hot or too warm, I'll skin, quarter, cover in cheesecloth and stack the parts in an empty fridge for 24-48 hours before butchering. Grouse 3-7 days, pheasants 5-7 days, woodcock a few days.

I just got in the habit . I woke up one Sunday morning in late December several years ago with a warm front coming in and seven deer hanging in the back yard . So now to keep from that happening again I just do it as killed . Plus it’s a good bit easier and quicker pulling the hide off before you open them up . Then open up rinse out , cut the inner TL out then cut the backstraps off . After that I trim the rest off the bone either for the stew in this thread or to be ground at the end of the season .

[Andy]

I'm still stuck on "seven deer hanging.." That would be some type of game violation in the Republic of NY, even with a nuisance permit : )

[Mike of the Mountain]

Within a couple of hours my deer are at the butcher and in the cooler. He takes them 24/7 via special drop off arrangement, it’s easy peasy lemon squeezy.

[Andy]

Originally Posted by Mike Koneski

Within a couple of hours my deer are at the butcher and in the cooler. He takes them 24/7 via special drop off arrangement, it’s easy peasy lemon squeezy.

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

[Mike of the Mountain]

Originally Posted by Andrew Sacco

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

Only in season Andy. Only in season.

[6pt-Sika]

Originally Posted by Andrew Sacco

So he'll take them at 3am Christmas eve Mike?? Market hunters like you ruin it for us : )

A guy that works at the dairy farm across the country road from my house has a butcher shop at his house and a walk in cooler that you can drop off 24/7 . Pull up hang your deer inside and he has these card things you fill out and put on the deer along with your cell number . And generally he’s done with then in 7-10 days . I’ve taken deer over for folks if they ask me to kill one for them and drop them off . Think he gets $120+ depending on what you want . He’ll do many kinds of sausage , jerky , bologna and anything within reason you might want .

[6pt-Sika]

Originally Posted by Andrew Sacco

I'm still stuck on "seven deer hanging.." That would be some type of game violation in the Republic of NY, even with a nuisance permit : )

Virginia is two per day in my county the ENTIRE season .