Good venison starts with what happens in the first hour after the harvest. Extension programs that teach game handling stress the same ideas: keep the meat cool, keep it clean and cook it to a measured temperature.
In the field
- Dress the animal as soon as you can so body heat leaves quickly, and wear disposable gloves to cut your exposure to disease.
- Take care not to cut the stomach or intestines. Bacteria linked to foodborne illness can live in those organs.
- Clean the knife often with clean water, wipes or alcohol swabs so you are not dragging bacteria into the meat.
- Remove visible dirt, hair and bloodshot areas, wipe the cavity with paper towels and prop it open with a clean stick for airflow.
- If anything about the organs looks or smells wrong, such as a greenish discharge, black blood or clots in the muscle, do not eat the meat.
Cooling and transport
The goal is to bring the carcass down to between 35 and 40 degrees Fahrenheit quickly. In warm weather, clean snow or ice, sealed in plastic bags, can be packed into the cavity. Keep the carcass out of direct sun, let air circulate around it and leave the hide on during transport to protect the meat. Do not put a warm deer in a closed trunk.
In the kitchen
- Wash hands for at least 20 seconds before starting and when changing tasks.
- Wash knives and boards in hot soapy water, then sanitize with about a tablespoon of bleach per gallon of water and let them air-dry.
- Thaw in the refrigerator, not on the counter, and marinate in the refrigerator too. Do not reuse marinade that touched raw meat.
- Keep raw meat on a lipped tray at the bottom of the refrigerator and use unfrozen meat within two or three days.
Cook to temperature, not color
Color is not a reliable sign of doneness, so use a calibrated food thermometer. Cooking guidance from extension programs is 145 degrees Fahrenheit for whole cuts such as steaks and roasts, 160 for ground venison, 165 for game birds, soups, stews and leftovers, and 160 for jerky before it is dried.
Home canning of game requires a pressure canner. Follow current USDA guidance or your local extension office for exact steps.
Filed under: Washington DC Hunting News
More coverage: Washington DC hunting
