Valefor.Prothescar said: »
yeah mid 30s is fine, anything higher... you're in the danger zone. it rots very, very quickly,
and even if it's being frozen and shipped over to another country, properly prepared and cooked venison shouldnt have the same problems that i often see people complaining about. freezing the meat is fine, within reason. it's the time between the kill and storage of the meat that has the most impact outside of the way that it's prepared for eating. also meant to be eaten lean, not with fat globs dripping off of it, deer fat tastes awful.
and even if it's being frozen and shipped over to another country, properly prepared and cooked venison shouldnt have the same problems that i often see people complaining about. freezing the meat is fine, within reason. it's the time between the kill and storage of the meat that has the most impact outside of the way that it's prepared for eating. also meant to be eaten lean, not with fat globs dripping off of it, deer fat tastes awful.
I'm not big on deer burgers but I like chili, spaghetti, etc made with ground venison.
