Unfortunately, a lot of southern hunters proudly serve their friends and families deer meet that is tough, chewy, bitter, or even bloody and metallic tasting. It is not appreciated, and can turn people away from venison and deer hunting.

Take proper care of your meat to ensure that it is delicious and tender. There are obvious many different methods, and some work better in different areas, and on different animals. In this episode, I describe my process of caring for meat and still letting it age and tenderize, even in the south where it is usually too warm to hang meat. When your meat is properly handled, aged, and stored the only challenge that remains is not overcooking it.

Good luck this deer season!