Chuck
01-23-2007, 06:18 PM
1) Select a prime animal, healthy, and plump with a shiny coat, size is generally not a determining factor. Avoid, if possible a deer that has been running. A fully mature animal is often just as good as a younger one.
2) Choose a good stand, where a hunter opts to take his animal can be very important regarding the quality of the meat.
3) Be a good hunter. If you shoot at a deer-hit where you aim.
4) Field dress the animal immediately, unless you are in sub-zero weather, but it is always best to gut and field dress the animal as soon as possible.
5) Move the meat. If you're going to keep the deer in camp a few days, hang it up in the shade, keep it cool and covered. If the weather is warm then hang it up in the shade, keep it cool and covered.
6) Age or freeze the meat. Depending upon your end use. Many people prefer their meat hung or aged, at this time it is wise to keep a close eye on the carcass and wipe it down with a bleachy rag to prevent bacteria from taking it over. Or cut it into chunks and freeze them.
7) Butcher the meat according to how you plan to cook it. After hanging the carcass for a few weeks, skin and butcher the meat, making whatever cuts you prefer - chops, roasts or steaks.
8) Preserve the meat. Not many people want to eat venison every day, so now is the time to freeze or otherwise preserve some of the meat for later. Do whatever is best for you.
9) Choose the right recipe. There's lots of room for variation here and many books available like this one to help guide you along. Just keep in mind that it always helps to have a family pet, like a dog, if you make a mistake.
10) Watch your manners. Avoid discussing "deer" or "moose" at the dining table. If a reference is neccessary use "venison" or say "pork" instead of "hog". Bon Apetite!
2) Choose a good stand, where a hunter opts to take his animal can be very important regarding the quality of the meat.
3) Be a good hunter. If you shoot at a deer-hit where you aim.
4) Field dress the animal immediately, unless you are in sub-zero weather, but it is always best to gut and field dress the animal as soon as possible.
5) Move the meat. If you're going to keep the deer in camp a few days, hang it up in the shade, keep it cool and covered. If the weather is warm then hang it up in the shade, keep it cool and covered.
6) Age or freeze the meat. Depending upon your end use. Many people prefer their meat hung or aged, at this time it is wise to keep a close eye on the carcass and wipe it down with a bleachy rag to prevent bacteria from taking it over. Or cut it into chunks and freeze them.
7) Butcher the meat according to how you plan to cook it. After hanging the carcass for a few weeks, skin and butcher the meat, making whatever cuts you prefer - chops, roasts or steaks.
8) Preserve the meat. Not many people want to eat venison every day, so now is the time to freeze or otherwise preserve some of the meat for later. Do whatever is best for you.
9) Choose the right recipe. There's lots of room for variation here and many books available like this one to help guide you along. Just keep in mind that it always helps to have a family pet, like a dog, if you make a mistake.
10) Watch your manners. Avoid discussing "deer" or "moose" at the dining table. If a reference is neccessary use "venison" or say "pork" instead of "hog". Bon Apetite!