Dry aging beef is the entry point for most new meat crafters. The tremendous improvement in texture and flavor is a revelation.
"But what about venison?" we have often been asked. Not being hunters ourselves, we had to refer to outside expertise.
Master forager and culinary hero, Chef Alan Bergo helped us make this happen. Check out his site, ForagerChef.com for culinary inspiration--and an escape to the woods. Click here for his page with tips on dry aging game meats.