George Wallace
As long as you dare! Hanging makes meat tender and improves the flavour, so it may take a bit of trial and error – and notes on temperature, if you don’t have a cool room – to find what suits you.

In order to remove any suggestion of precision, may I remind readers of a fallow that Jim and I shot near Dolgellau many years ago.

We were late getting back and got a fearful bollocking from Else because Jim was late for a wedding reception.

We hung the deer in Jim’s garage – and then forgot it.

When it reminded him of its presence, the edges of the gralloching cut were green and the atmosphere in the garage was not for the faint-hearted.

We trimmed off the green, washed the carcass out thoroughly with salt water and vinegar and we had more compliments on the quality and flavour of that venison than on anything produced before or since.