Butchering Question--Resting the Meat from Rigor Mortis

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Zass":1mkuhdh0 said:
With deer, I don't really have anywhere to hang, so we cut ours up and freeze it right away, eating mainly the best and tenderest parts first. I think they must come out of rigor when frozen, because our deer are always tender.

Gaminess is funny though, since I've had people tell me hanging a deer will INCREASE gaminess, and othes say NOT hanging it do the same. :?

I've heard a 101 ways to get rid of gamey taste in venison...but I've yet to find one gamey to begin with!!!
I'm sure there is someone else who would find the same deer to be "gamey." (It is a game animal, after all)

Or maybe people haven't considered the age, gender, or diet of the particular deer and assumed it was their prep method that affected the taste???

I know the plump doe and button buck my husband brought me the last two whitetail seasons were very tasty animals.

I wouldn't expect a trophy buck with a giant rack to be quite as tender...

I think rabbits killed by CD have less toughness, and less off flavors, then rabbits that were bashed in the head, - but a good friend who has a lot of experience also-- disagrees with me...
 
I also place my rabbits in the grass and dispatch them with a pellet gun to the back of the head. Usually they are mid weed-nibble and completely unawares at the time the gun goes off. Lately though, I have had to do the broomstick method as my pellet gun was broken and I haven't been able to buy a new one yet. But the way I do this, the spine is completely severed in two immediately and the rabbit is properly bled out by the time I get them to my skinning station (all of the blood is still in the neck under the skin though). I use a solid, thick metal handle that used to belong to a mop. I gently place the rabbit on the ground, stroke them a little, place the handle behind their ears while quickly reaching for their back legs. As soon as I get their back legs, I step down on both sides of the handle and pull up on the legs as hard as I can. Rabbit goes completely limp instantly. This does not work if you are unsure of yourself and don't do it quickly and with all your weight. They might move slightly after due to nerves but that should only last a few seconds.
 
I am processing today and am thinking of letting them go thru rigor in an iced cooler. I don't brine until I am ready to cook. I have let them go thru rigor in the fridge dry and that was fine. They are 12 weeks so too big for a gallon bag and my rigor fridge is full of beer. I bop and bleed which I think helps the taste. Before cooking I soak in buttermilk if I am frying. I always soak venison in buttermilk.
 
I found room in my fridges, I'm going to stick to the dry rest for a few days. Looking forward to smoking one or two or three and since I'm afraid of losing electricity think I'll can a few. That should keep me busy for a while. I love hearing how others do it though, everyone seems to have their own way. Every day is a learning day lately for me. Expanded the garden from one to three, ugh, more chickens. So happy spring is here finally!!! Have a great Monday.
 
I am processing today and am thinking of letting them go thru rigor in an iced cooler. I don't brine until I am ready to cook. I have let them go thru rigor in the fridge dry and that was fine. They are 12 weeks so too big for a gallon bag and my rigor fridge is full of beer. I bop and bleed which I think helps the taste. Before cooking I soak in buttermilk if I am frying. I always soak venison in buttermilk.
I have a similar resting fridge, lol, with beer kegs. I save produce bags for the big items, or even double bag in plastic shopping bags. you can also quarter then rest. I do prefer resting, tho under 12 weeks is probably fine to go without.
 

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