Sorry if this seems a silly question but how long can I keep venison once butchered in the fridge safely.
At the moment with roe I hang the beast in its jacket in the chiller about 4.C for a week then skin and butcher it. The meat is then eaten or frozen within a few days.
I am now the proud owner of a shiny new mincer/sausage stuffer and need to know how soon I need to get on with the processing post butchering to be on the safe side. How do shops work out thier use by dates? Any advice greatfully recieved.