My buddy got an older doe this morning before work. Said he cooked up the tenderloins for dinner. Said it was a touch gamey and a bit chewy but not tough.
I have heard about dry aging but that can be hard to do in this weather. Wet aging is a fairly new concept and it seems to correct the taste and tenderness problem he experienced. Has anyone done this?
www.themeateater.com
I have heard about dry aging but that can be hard to do in this weather. Wet aging is a fairly new concept and it seems to correct the taste and tenderness problem he experienced. Has anyone done this?

How to Wet Age Meat
Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product. There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For...