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Venison is like any other meat. It should not be left unrefrigerated for more than 2 hours.eer should be aged only a few days in your refrigerator immediately before cooking. Two days in a refrigerator that is 36 to 38Â°F would be a good rule of thumb.
Rub it well into the mutton; pour over it two or three wine-glasses of port wine; keep it covered with the skin; rub and turn it daily for five days. When it is to be roasted, cover it with the skin, and paper it the same way as venison is done. Serve it with made grave, and the same sauces as for venison.