Field to Table: Why Aging Your Game Matters

The difference between good venison and great venison is often just time. Aging lets natural enzymes break down muscle fiber, deepening flavor and tenderizing a cut that started out lean and tight.

A cool, steady 34 to 38 degrees is the window. Hang a quarter for five to seven days in a spare fridge or a cold garage, and the change is unmistakable -- the meat loses its liver-bright edge and turns round and beefy.

Trim hard, cook to a true medium-rare, and rest it well. The reward for a week of patience is a backstrap that eats like the best steak you have ever cooked.

Written by Cade Whitfield for Hunters & Anglers Kitchen.