BINGO!
To the first poster, It's all in HOW you care for and process the meat. Study some meat textbooks, learn all you can about how high end commercial meat is processed commercially. You want it cleaned and cooled down to below 40F as soon as possible. I boned some out and put it right in the fridge this year. Aged it for 5 days in the fridge. Those steaks are superb!
Originally posted by bean:
I think cooking wild game takes times to learn and can be an art in some ways. The process is so important from the kill - table. I think a lot of people mess up right after the shot.
