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Old 11-10-2013, 06:13 PM
  #4  
2eagles
Fork Horn
 
Join Date: Feb 2003
Location: Iowa
Posts: 470
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A couple of good thoughts above. The animal must be handled properly from the shot to the plate. Field dressed quickly. Cooled even quicker. I process my own deer and get started asap. That means skinning as soon as I get home, even late into the night if necessary. When I bone out the meat, I try to get as much fat and other "white" stuff trimmed out as I can. I won't cut any bones in my steaks. I believe the marrow gives a wild taste. Don't over cook!! Even my biggest buck taken during the rut last year was good eating.
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