TobyB wrote:10 days is quite a long time. Where did you hang it, what was the temperature and did you hang it skin on or off. I'm assuming you gralloched it immediately?
The roe I use has usually been hung for a max of six-eight days in a cold store ambient temp 2-4 degrees C (gralloched immediately on being shot).
I agree with you though that Muntjack is the best tasting deer although you need a few of them and I've not yet made sausage form muntjack!
I hang my deer in my commercial fridge at 2-4C. !0 days is average when you consider beef can be hung for 2-3 weeks although supermarket beef is less than 5-7 days when you buy it!!
My fridge has good air circulation which helps. Always store venison in the coat as there is very little body fat to stop weight loss through evaporation(SIKA and Fallow being the real exception) I gralloch all my deer on the spot where they drop.
Muntjac do make good eating, not as strong as other venison but normally very tender.
Try this recipe for beefburgers.
2 muntjac haunches (back legs)
2 muntjac saddles (rack and loin)
2-3LB fat belly pork
1 pack sage and onion stuffing others can be used Rosmery & tyme etc
good glug of oliveoil
Method: debone the haunches and saddles to leave good lean meat.
Mince coarsly pork and venison.
mix in stuffing with the mince
add good glug of olive oil and mix thoroughly
Make into balls and press into burgers.
I like good thick burgers at leat 1/4 LB
BBQ or fry, Seal quickly and cook slowly.
Enjoy!