B.C. Hunter

Ageing your deer meat does make a difference. I would not age anything after it has been cut. Wrackmaster had a great method if you are lacking time or ability to hang a deer. If space is an isue just age the portions that you are going to have steaked up or roasted. If not soak the cut in milk to remove the gamey taste. It helps tenderize and mellow the the flavor as well. Just my two cents