Pretty much all of us who stalk deer will, at some time, want to enjoy the venison we have harvested from the hill, the fields or the woods. Even those who manage large estates, who shoot prodigious numbers of deer and take most of their venison to the gamedealer will from time to time want to process a carcass for their own use. But there’s a great deal to be considered between the time that your freshly shot carcass is extracted from the wood and the time that those juicy, succulent steaks, fillets or haunches are delivered to the kitchen, let alone plated and brought to the table.
Much of the success in producing tasty venison depends on how long and how well the carcass is matured, and that in turn depends on a host of other factors including the age and species of the
