Shot selection, quick cool-down, clean conditions the key
PRATT — Deer hunters always enjoy the chase, but the ultimate satisfaction of taking a deer can be when the meat is served to family and friends. No hunter wants to waste weeks of practice, scouting, preparation, and bagged game, so once the deer is down and tagged and photos snapped, the work of caring for the meat begins.
No matter the weather, cooling a deer soon after the kill is critical. When weather is mild, hunters must take special care to ensure their hard-earned deer is pleasing table fare, and when cared for correctly, venison provides lean, healthy, gourmet-quality meat.
A quick, clean kill through the lungs or heart is important, and knowing one’s range and equipment combined with careful shot selection are the keys to a good shot. As soon as the deer is recovered, it’s also important to field dress the animal so that the carcass can cool quickly. Be careful to keep dirt, hair, and debris away from exposed meat while dressing and when moving the deer to the vehicle. Those who plan to process their own deer should hang the deer in a clean, cool building. It’s often best to remove the hide so that meat can continue to cool, particularly if the weather is warmer than usual. Hunters who plan to have the deer processed by commercial butchers should contact them as soon as possible to arrange for delivery.
A cool, clean place is essential for butchering. Many hunters like to age their deer, but a cooler is often needed for this. Aging is not necessary, but for those who prefer this method, venison should be aged at 35-39 degrees. Cooler than this, and the meat may freeze; warmer, and the meat may spoil.
With a little extra effort and time, successful deer hunters will enjoy months of rewarding venison meals. Remember: make a clean shot, field dress the deer quickly, cool the meat, and keep it clean.
-30-
