I read somewhere that within 24 hours of harvesting a deer the meat will be tender when cut up. after that it will slightly toughen and then start to break down. after the 3rd day you are back to the tenderness of the first day. anything after that you will be gaining tenterness? I don't know if I agree with this? I always work mine up asap. Usually within one day, but I am an ex-meat cutter so that helps. I have never had a bad tasting venison, or tough.

EAT What You Harvest, Mobrandy

I have had some rancid moose. The guy shot it, the stinker died in a pond of all places. His wifes buddies husband was a butcher. They proceeded to wade waist deep and quarter that moose out leaving the hide on it. This guy threw the meat up on the dirt banks (my buddy was a wee bit ticked about that and proceeded to take a tarp break if you catch my drift). That nite I went over and helped debone everything. This was over 8 hours later. The meat nearest the bone was still warm! (you talk a learning experience!). Well it took him 2 days to butcher that 'little' spike bull moose out and man that was the WORST eating meat I have had up here next to caribou in rut.

I hear ya Ds, there is hardly bad venison if its taken care of properly before-during-and after it hits the plate!

I never have harvested a deer. I killed several dozean. I've shot some too. But never have harvested one.

Really David? I have seen whole fields of deer harvested during rifle season...<img src=icon_smile_wink.gif border=0 align=middle>

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I have never let my deer hang for very long. I usually end up butchering it within 5 or 6 hours after it has been shot. Maybe I will try it a different way next year.