#28 in Game cooking books
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Reddit mentions of Venison: The Slay to Gourmet Field to Kitchen Cookbook
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Specs:
| Height | 10 Inches |
| Length | 7.75 Inches |
| Number of items | 1 |
| Release date | October 2017 |
| Weight | 1.6 Pounds |
| Width | 0.875 Inches |
Book for you. Venison: The Slay to Gourmet Field to Kitchen Cookbook.
The reason for field dressing is to cool the meat as fast as possible. Even in cold weather, meat can begin to spoil rapidly after death, especially deep inside joints and the entrails can make this even worse. Unless you’re going right from the field to the cooler, you’ll want to field dress.
There’s usually no “bleeding” of the carcass involved, since most lethal shots are to the heart/lungs area and the deer dies of blood loss.
Hanging depends on air temp — outside or in a cooler — and is similar to aging beef. If it’s too cold, it’ll just freeze and that makes butchery way harder. If it’s too warm you risk meat loss from spoilage. The sweet spot is around 40ish degrees F. How long to hang/age is hotly debated.