Harvesting wild game is satisfying. A freezer containing venison, ducks or bunnies provides welcome variety. One way to add additional interest to your wild game is to dry age the meat before it heads for the freezer. Dry ageing enriches the flavours in meat and concentrates them as moisture is gradually lost. The meat’s tenderness is enhanced due to gradual breakdown of connective tissues that give raw meat its structural resilience.
PEOPLE extol the virtues of dry-aged steaks — and pay premium prices for marbled beef that was aged for 40 days or more.
Although dry ageing works best with fatty meats, I was keen to experiment with venison, despite it being very lean.) had done dry-ageing trials with pork, duck and fish. These units precisely control temperature, relative humidity and air flow, as well as disinfecting the circulating air.
