How often have you heard someone say that they just don’t like the taste of venison? Or, say that they have tried it once, but just didn’t care for it? No doubt it was not cooked properly, or worse yet, was not handled properly from the beginning. Over the years, I am pleased to say that numerous times I have enjoyed converting some of these folks who “just don’t like the taste of venison” into someone who looks forward to their next tasty meal of this nutritious wild meat. Let’s look at how the whole process should be handled from beginning to end.

Believe it or not, it all begins with the shot. Firing your weapon, be it archery equipment or a firearm, prior to entering the field to ensure it is still shooting straight will ensure an accurate shot. Follow that with only making a responsible shot that enables a quick and clean kill will prevent the chance of merely wounding an animal, having it suffer and pumping adrenaline through its system as it attempts to escape.

After the shot, make sure you properly complete the appropriate tag and attach it to the animal before moving it. You must do this, even if you are merely moving it a short distance to a spot where it will be easier to field dress.

Proper field care is essential in preserving the meat and preventing the occurrence of disease-causing bacteria. Beginning the process as quickly as possible will ensure a more rapid loss of body heat, preventing the growth of surface bacteria and will improve the overall quality of the meat. If you are hunting alone, carry several feet of rope or nylon cord to tie the legs and spread them apart for easier access to the carcass. Make a cut from the base of the breastbone to the anus. Do so by pulling up on the hide and underlying muscle tissue so as to not puncture the stomach or intestines. You might insert two fingers, one on each side of the knife blade, to enable the process. Then remove the entrails. Cut through the diaphragm to remove the heart, lungs, and windpipe. If you choose to save the heart and liver, place them in a resealable plastic bag for clean transport. Once all entrails have been removed, and the anus is removed or tied off, drain any remaining blood from the body cavity and wipe clean with a clean cloth or paper towels. Do not attempt to rinse the deer in a nearby stream or pond as the excess water will encourage bacterial growth. Prop the body cavity open with a clean stick to aid in body cooling and drying.

It is very important to dissipate the heat from the deer’s body as soon as possible. If the air temperature is above 40 degrees Fahrenheit, you can chill it by inserting resealable bags of ice or snow, then tying them secure with string. Tying the body cavity shut will also limit dirt and contamination during transportation.

Upon arriving at a place where you can hang the deer, skinning is the next important step that will allow the body to cool even more rapidly. Initially cut the skin around the hocks and down the inside of the legs, thereafter beginning to work the hide off by pulling on the skin or push it down with your fist. Use the knife as little as possible, pulling and fisting the hide whenever you can.

Carcasses can be hung and chilled outside if the temperature will remain below 40 degrees Fahrenheit. Leaving the hide on the carcass can have its advantages. It can act as an insulator from extremely cold temperatures, prevent drying and shrinkage of the meat and provide aging of the meat – at below 32-38 degrees Fahrenheit for 2-3 days.

Next time, we’ll go over processing and butchering of the carcass, especially if you plan to do your own work. There are advantages of doing the work yourself.

Leaving the hide on for several days may have advantages in extreme cold. It will prevent rapid drying and shrinkage and can aid in aging the meat when left to hang.