Got talking to the local butcher today. He was curious as to why my meat purchases had slowed to almost nothing. (Just buying salami and the like) So I told him my freezer was full of Venison. We got chatting and it turns out he likes a bit of venison, so I promised him a tasty cut of whatever I catch next. Anyways, the conversation got around to ageing and so forth. He told me an interesting fact and I guess he would have some idea, being a butcher for 40 years and all. But he reckons the best meat, is meat taken off the animal immediately and then cooked and eaten. I've always thought ageing it for 5-8 days was the way to go, but his thoughts were that within 12 hours, adrenaline leeches into the meat and toughens it.
Thinking about it, one of the nicest bits of Venison I have had is from a Deer I shot and cooked some meat from within 5 hours of it being taken.
So... what are your thoughts?