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“There is disagreement in our family on aging the deer. I believe in butchering it as soon as possible. Lee and Christopher believe aging improves texture and taste.
“We remove all meat from the bones, separating the muscles and not cutting into them. The result is that we get about four good roasts from each hind leg, and two small tenderloins, and the two large exterior loins which 1 make into two' or three roasts apiece. There are tother pieces which can be left in this large-piece condition.
“The reason we handle the animal in this way is that the natural skin covering of the muscles protects them from drying and the natural juices are not lost when the meat is frozen and thawed. If the meat is cooked whole, most
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