Raised in a nonhunting family that supported agriculture (my dad sold farm tractors), we always had steady access to fresh beef and pork. By my teens, my hunting hunger started supplying venison into that mix, and when I left the family nest, venison soon became a staple for me.
I’ll admit — some of it was not delectable due to my DIY learning experience of handling meat from the field to table. Nevertheless, as the years passed, my knowledge of venison increased, my own family grew and venison stayed as the main meat source to highlight nearly every meal. Today, my wife prefers venison and my son procures big game whenever possible for his own growing family.
To ensure your venison receives compliments and prominence at every meal, follow a stringent series of actions. The following practices could make venison great again at your table if your guests have frowned upon your earlier venison delicacy attempts. And although this is a whitetail column, the steps to great venison, regardless of the species, are the same.
Clean Field Dressing
Prompt removal of the vital organs eliminates a huge heat source and allows meat to cool faster. You may wish to leave the hide on to protect meat while dragging or transporting an animal, but in temperatures above 50 degrees Fahrenheit it pays to remove the hide soon after to accelerate the cooling of meat. On the flip side, a speedy trip from field to camp is crucial in subzero conditions, too. Rock hard meat is difficult to process, and repeated freezing changes the texture of venison.
Why is it important to cool meat quickly in temperate temperatures? Cooling meat, especially when temperatures rise above 40 degrees, is essential for great taste. Above 40 degrees, bacteria grows rapidly and faster as the temperatures rise. It can double in growth every 20 minutes in overly warm environments, so keep that in mind for early season hunts or heatwave autumns. If the bacteria get out of control, it can cause foodborne illnesses, spoilage bacteria, yeasts and mold. Unpleasant flavor and even sickness can result.
Have the proper gear along to speed up your field dressing process. Make sure to carry a sharp knife; I prefer the proven replaceable blade models from Outdoor Edge. A sharp knife ensures you make clean cuts during the field dressing process and to aid in fast removal of internal organs.
Before the first cut, place the head of your deer uphill. This allows the organs to spill out easily with the help of gravity. Have a goal to keep all bodily fluids from running across exposed meat, and also minimize meat contact with forest duff while dragging out a deer.
In remote hunting areas, pack game bags. These are crucial to protect deboned or quartered meat. The open weave of game bags allows air to chill meat yet protect it from insects and environmental contamination. Antimicrobial game bags are an upgrade over traditional cheesecloth, but have options available regardless.
From Field to Camp
You’ve moved your deer from the field to the back of your truck or side-by-side. Stay focused and avoid dawdling. This is the period where many hunters seemingly forget that great-tasting venison is at stake. Instead of straight home or back to camp, the side trips to show off a buck, stop at convenience stores to share success and repeated stops at bowhunting peers’ homes adds to the misery of the meat in question.
No doubt you should enjoy your success, but limit your time at each stop. Better yet, share your memories via social media. Remember the rule of hot weather and bacteria. You also may be hunting an hour or more from home and drive time only adds to the chances of venison going bad before you even get the deer hung.
For those longer drives or travel in hot temperatures, prepare ahead of time. Have a cooler or large tote ready to hold meat. Stock it with ice or have ice purchasing places located. Brush up on your caping skills to at least remove the hide up to the neck if taxidermy is a goal. Then, with the hide off, ice the carcass down or meat portions down to begin the cooling process. On extended trips I bring along a 150-quart cooler that easily holds deer quarters, backstraps and neck meat.
In a bind, a clean tarp can help protect meat with the hide on or off. Fill the deer’s chest and paunch cavity with bags of ice, then use a rope to cinch the tarp closed protecting the wrapped carcass. Get on the road and avoid a speeding ticket. At all costs avoid the carcass rolling around in the back of a work truck with gas cans, and by all means don’t imitate your great uncle by strapping the carcass to the roof of your SUV.
Good Taste Comes From Aging
Finally, consider aging your venison. That may not be possible on an extended trip or due to your career obligations. Nevertheless, your favorite steakhouse cannot be wrong by advertising “aged beef.”
According to the National Center for Home Food Preservation, cool the deboned meat or carcass to a temperature between 30 and 40 degrees at your earliest convenience. Nature’s meat ally, enzymes, aid in tenderizing venison and minimizing wild game flavor from there on. As you prep the meat for aging, estimate how much is going toward burgers or sausage. Prime cuts such as backstrap steaks or roasts benefit from aging, but the process does little for ground products.
Aging can take place in a garage or shed if temperatures stay between 30 and 40 degrees. I have also aged meat on ice in coolers as it maintains that range. Some of my hunting friends have used old refrigerators to hang meat in ideal temperatures. The debate on how long to age varies on who you talk with, but at minimum, age venison for three days. That said, many expert sources recommend aging venison from 7 to 14 days for optimal flavor.
If you’ve battled with getting family and friends to enjoy venison as much as you do, stick to the basics of meat care. These steps, some classy marinades and recipe masterpieces will soon have guests at your table asking for a second helping. You’ve made venison great again!
Photos by Mark Kayser
