How long will a deer keep?

[Lloyd90]

The thumbs rule here in Norway is 40/days/degree . Meaning if stored in 10+ C it can and must be stored in 4 days. 1+ C will mean 40 days storage. Depends on the temperature. That said, I think its a crying shame to turn an entire roe buck in to sausages and burgers ...

What’s a real shame is to shoot an animals and not use / eat it.

I get it turned into burgers and sausages and friends, family, co workers, kids we know, neighbours, will all eat it.

I’d rather not eat venison for every meal myself on my own.

 

[Mungo]

What’s a real shame is to shoot an animals and not use / eat it.

I get it turned into burgers and sausages and friends, family, co workers, kids we know, neighbours, will all eat it.

I’d rather not eat venison for every meal myself on my own.

I think his point was that there are many bits of a deer that are far nicer cooked as they are, as steaks or roasts, than turned into mince.

 

[Lloyd90]

I think his point was that there are many bits of a deer that are far nicer cooked as they are, as steaks or roasts, than turned into mince.

And mine was it’s all about perspective.

The wife, kids, neighbours, co workers aren’t as keen on a venison roast vs a few sausages and burgers.

Each to their own.

I’ve had venison at times and loved it. Had it other places / cooked myself and wasn’t keen.

These are always good and enjoyable as long as it’s used I’m happy!

 

[baguio]

Of course, it may not be the OPs venison in those burgers etc?

 

[JamesH]

Good to hear the different views. I’m usually about the 5-15 days areas hung at 1-2C in the skin and always seems good to me. I can’t really tell much difference from the hanging, more difference is between young and old animals to my taste buds

 

[Overlay]

I think his point was that there are many bits of a deer that are far nicer cooked as they are, as steaks or roasts, than turned into mince.

Some bigger species such as fallow back legs I de - bone and feather the meat to open it up add some good seasoning, bit of oil and salt rubbed in bingo quick cooking lovely flavour retention and it just falls apart.

My own choice of venison is muntjac which I normally cook as joints nice and slow. All of which are hung for 2 1/2 days 4 at the very last resort, ±that gives a decent resting time and the flavour is right for us, never tried 28 days after 10 days it had changed the flavour

Mince, sausages and burgers are from the neck, ribs etc off of a fallow that I’ve brought home instead of of it going to the GD

 

[Foxyboy43]

How odd! I put one in the freezer last night; damn thing was dead this morning….

 

[sy247]

And mine was it’s all about perspective.

The wife, kids, neighbours, co workers aren’t as keen on a venison roast vs a few sausages and burgers.

Each to their own.

I’ve had venison at times and loved it. Had it other places / cooked myself and wasn’t keen.

These are always good and enjoyable as long as it’s used I’m happy!

Next time perhaps ask them to take the loins out and keep them separate. If you like fillet steak you'll love those.

 

[willowbank]

I once put a turkey into a freezer.
It was stone dead the next day.
Boom boom!

Fool.... now get your coat!

 

[DevonRifle]

If you get a few then it depends on your need at the time. We consume more mince than anything else and I’d rather mince haunches than buy supermarket beef mince. Having said that if it’s young I wouldn’t waste it all on mince and even on an old deer the loind are kept.

 

[The Tartan Torpedo]

I try to get mine done by the 5 day mark, but after reading some of the above I am tempted to push it on a bit. I tend to worry that it’s been in the chiller for too long even at the two day point. The other reason is I like to get them squared away asap and in the chest freezer, that way there is room for more.

 

[Bowland blades]

Depends on temp and stability of temp. If its a clean shot and gralloch or not

 

[Moray Outfitting]

I used to have a small red deer farm. Butchered the deer on the premises. Folk would come to the shop and say "oh we do not like venison" , but take as much burgers and sausages as we had.!!!! J

 

[Foxyboy43]

I used to have a small red deer farm. Butchered the deer on the premises. Folk would come to the shop and say "oh we do not like venison" , but take as much burgers and sausages as we had.!!!! J

Yep. Had the family down recently for a bbq - all the meat was venison though they of course have sworn they would/could never eat deer.
A forensic scientist would not have been able to tell what had been on their plates though I enjoyed telling them - much later…
Funny old world innit?

 

[bakerlads]

The thumbs rule here in Norway is 40/days/degree . Meaning if stored in 10+ C it can and must be stored in 4 days. 1+ C will mean 40 days storage. Depends on the temperature. That said, I think its a crying shame to turn an entire roe buck in to sausages and burgers ...

I was told the same thing by a professional chef from Denmark.

 

[Bowland blades]

I used to have a small red deer farm. Butchered the deer on the premises. Folk would come to the shop and say "oh we do not like venison" , but take as much burgers and sausages as we had.!!!! J

A great amount of the UK population have been brought up on sausage, burger and other heavily processed foods , that dont really look like meat / parts of an animal.
The lessons are perhaps ?