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We practically live off deer (venison), but I've tried elk and antelope, and while both were good, the elk was by far better, as the antelope had a rather strong flavor.

When I take him a deer, I tell my processor to let it hang as long as he likes, that I'm in no hurry. I know folks who immediately wrap hind quarters in plastic and freeze them, then cut them up when ready to cook...the aged is DEFINITELY more tender.