Thread: How long to let red deer rest?

Originally Posted by Mooseman

I bone out the legs etc and then place on racks in a fridge so it can drain at about 2 degrees for 5-7 days. I like to cover the meat with an old tea towel to stop the meat going black and dried on the outside. Very seldom you get a tough bit of meat. I also like to cut as much of the silver skin (muscle) off the meat when getting ready to cook it, that way you only get nicely aged meat and it is tender as.

This is exactly what I do. Although in mid winter I might hang it in my garage for the period instead. Five days minimum, longer is better. Note that for me, I do this regardless of species (Red, Fallow, Tahr)

Try not to let the meat sit in blood. Might mean taking it out and checking it/cleaning it. Also, if there was any chance a fly got anywhere near the meat I give it regular inspections, they can lay eggs (even live maggots) in spots which are hard to detect.