The process of aging venison is controversial. Meat cannot be properly aged unless it's hung in a temperature-controlled room for 10 to 14 days. The temperature must remain between 34 and 37 degrees (Figure 3). This allows enzymes to break down some of the complex proteins in the carcass.

When done properly, aging usually improves venison's flavor and tenderness. The key word there is usually.

Few hunters have the facilities to properly age deer. Therefore, it's not wise to age meat by yourself.

Many processors I've talked to over the years say deer younger than 2 1/2 years old shouldn't be aged. However, the processors agreed that venison from old bucks can sometimes be improved by aging. No deer should be aged if it is to be chopped or ground.

Two important points to remember for aging venison are:


Don't attempt to age a deer that was stressed before it died.
Pay a professional to age your deer in a temperature-controlled cooler.
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