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I have eaten the liver for breakfast and back strap for dinner on a warm deer and on a few that had time to cool off. Never noticed the difference.The meat of game animals is seperate from the meat, so aging does nothing to tenderize, or flavor the meat. Like most response have implied the most import thing is take care of the animal as soon as possible and keep the meat clean. You can cut and rap the meat in the field while it is still warm, or let it hang for 10 days in a cooler. It really makes no difference on the tenderness or taste.