Originally Posted by Oldtimr

I doubt everything Erno says. CI, just exactly what is muscular tissue that covers the meat? Muscular tissue is meat and adrenaline travels through the blood so it is in all the meat. The key to good tasting venison is the proper care and cooling of the carcass after the kill and as for me, I have my deer hung for 6 or 7 days in a walking cooler before a knife goes into it.