Venison Meat Care

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To ensure good tasting venison, it first starts off with a quick clean shot. Sometimes a bullet or arrow goes errant however if you can make it a quick and clean kill that is the first step. Next immediate field dressing starts the cooling process. Get the chest cavity opened up, the hide off, and bone the meat out depending on how hot/cold the weather is. Only postpone field dressing if you must drag the carcass through dirt, mud, or leaves. Burn off the missed hairs with a propane blowtorch to get all the remaining hair off that you missed when wiping down the carcass. Age your meat 40 degrees or cooler and enjoy your great tasting venison.

Comments

groovy mike's picture

Greg is absolutely right

Greg is absolutely right that prompt proper care of the carcass is key to good tasting venison or any other game meat.  Keep it clean, and then wash it anyway.  Keep it cold too.   

 I do not age my meat.  I begin skinning and butchering as soon as I get the game home but by proper cooling and keeping the meat clean of offal and dirt, I get good tasting venison.

numbnutz's picture

Great tips thanks

Great tips thanks

ManOfTheFall's picture

Good tips.

Good tips.

bigalwapiti's picture

Great

I never tried the blow torch idea. I will give that a try. I was told by a couple of guides a few years back, to not saw through any bone while cleaning your animal. There are a few videos out there on how to do this. I thought that was silly when I heard it, but I tell you what, ever since I have stopped cutting through the bones, my venison has never tasted better.  Do you do this?

Critter's picture

I have never heard the blow

I have never heard the blow torch thing either but then we never had access to one out in the field.  I never cut through any bones when field dresssing it just isn't needed, however after skinning the animal I will split the animal into two pieces by cutting down the middle of the backbone from the ass to the neck and leaving the two pieces attached there until I get it home.  Now an elk you will need to cut through bone and muscle but I have never had a bad tasting piece of meat because of it.