Before eating? I have the deer quartered and soaking in saltwater right now, as I am told that draws out the blood.( I would assume the salt also kills some bacteria....4 lbs salt 10 gallons of ice water and a big cooler.) Killed it last night. couldn't hang it, because of the temps. I figured I would cut it up tonight, and I might as well toss two filets in the oven. Am I screwing it up by not marinating, or somehow aging it?

David

You can eat it as soon as you'd like. I shot one yesterday and ate the tenderloins for lunch today. What I do is chop the deer up pretty quick or at least quarter it nad set it in the fridge for few days before finishing processing and freezing. Aging meat will make it tender, marinatin will give you some flavor depending on what you like.

Some things are true whether you believe them or not.

GROOVEY! Thanks for setting my mind at ease. Now all I have to decide is if I want to pan fry some thinner slices of the loin, or fire up the grill......Hmmmm. we just moved to this house....still havn't tried the Jennair. Oh, decisions....decisions.

David