It's way too warm where I live to hang a deer for days, which I would prefer to do, and we only have one fridge so quartering and storing for days isn't an option for me either. I came across this article and this method will make the most sense for me, unless someone is willing to let me use their walk-in for free. The question is, will venison really age well during a lengthy dethawing process?

Here's the link. I didn't read anything about the guy's butchering technique, etc, so I have no comment there.

http://www.huntinfo.com/fields1.htm

"clean, meaty, fresh, musty"

musty? i dunno...the rest sounds ok...to each his own...its never cold enough here to let em hang either...we jus use a cooler and ice with the drain plug pulled so the water can get out...when the rigger is gone, then we process it at home...

I always pull my venison out a few days early and let it soak in water as it thaws. I change the water twice a day and it doesn't take long before its tender and good to go.

i dont soak my steaks in water...why my deer? non-justifyable

IT drains the blood that is still in the meat out and takes away the gamey taste. I have cooked the same deer with and without soaking and its better with.