Venison?

[Mark]

From what I read, aging doesn’t really do much because there isn’t much fat like there is in beef. One thing that makes sense is that the “gamey” flavor is from the blood, and aging the meat (or soaking it overnight in brine or milk) will draw out the blood and get rid of it. Still not sure if I’m going to age it, or if SWMBO will relinquish even more fridge space…

Thanks Ron
-Mark