Old South Newsletter


TIPS:
  • Field Dressing.  A good venison meal begins as soon as the deer is harvested.  How you take care of your deer after the shot will have a great deal to do with how tasty or nasty your next venison masterpiece will be.  The most common errors that hunters make are contamination of the carcass with intestinal matter, hair, soil, leaves and other trash.  If you do not have a processor near by who can professionally skin and dress your deer, the first step is to field dress the deer as soon as possible so the carcass can begin to cool.  Drag the deer to a spot where you have plenty of room to work and follow these steps:
    • You should always carry a sharp hunting knife, a 8-10 foot length of rope to  fashion a drag, a 3Field Dressing foot length of twine and some paper towels or cloths. 
    • Prop the deer on its back and with your knife, cut completely around the anus.   Pull it out and tie it off with your twine.
    • Pinch the hide between the hind legs and make a small cut with the point of your  knife.  Insert two fingers of your free hand into the incision and lift the hide away  from the inner skin.
    • Using your fingers to keep the hide raised and as a guide for your knife, carefully  cut the hide from the anus opening to the breast bone.  Always cut from the inside  of the hide to reduce the amount of hair contamination and be careful not to cut  the abdominal muscles and intestines.
    • Once you have completed your cut, roll the deer on its side.  Pull the tied off anus  through the pelvic opening and roll the intestines out on the ground.  Be careful  when removing the bladder that you do not cut or puncture it.  Reach into the  chest cavity, cut the esophagus and pull it out.  Pull out any remaining organs.
    • Use your paper towels to clean any remaining blood clots etc out of the cavity and  to clean your hands.  Disposable plastic gloves are also a handy item to carry.
    • If you have to drag your deer any distance at all to get it out of the woods, it’s  probably not advisable to split the pelvis or chest bone.  this will reduce the  likelihood that dirt and debris will get into the body cavity.  Drag the deer head  first so that the natural bend of the hair will not pick up excessive dirt and debris
  • Refrigeration.  Your deer should be refrigerated as soon as possible.  If the air temperature is above 50 degrees as it often is in the South, the carcass should be refrigerated within 3-4 hours of the kill.  If that is not possible, pack the body cavity with as much ice as possible until you can completely dress your deer.

 

  • Aging Venison.  A number of hunters like to age their deer to tenderize the meat.  To properly age a deer, the hide should be left on and the deer refrigerated at 34-36 degrees for up to 2 weeks.  However, most hunters do not have the facilities to hang their deer in such a manner and processors must remove the hide before bringing deer into their facilities.  Removing the hide exposes the meat to cold dry air and causes excessive dehydration and consequently, higher trimming losses.  Generally speaking, it is better to go ahead and process the deer within 3-4 days of the kill due to the dehydration problems and the contaminates that are usually present.

 

  • Cooking.  Venison can be a delicious change of pace from the beef, chicken, pork routine or it can be like eating Luther’s boot.  The key is understanding that venison is a naturally lean meat.  It has very little fat cover and what it does have, does not contribute to the flavor of the meat.  When preparing venison for cooking, as much fat, tallow and silver skin as possible should be trimmed off.  Since venison has very little fat itself, your recipe should provide some replacement to enhance the flavor.  Butter, bacon strips, cheese and even larding with beef fat will help.  Don’t overcook venison.  Venison steaks and roasts have a better flavor when they are still pink inside.  Try different seasonings, marinades and sauces to compliment venison’s natural flavor.  Also, choose a method of cooking that adds moisture back to the meat.  Simmering in a sauce, frequent basting, and slow cooking in a crockpot are examples of how to keep your venison from drying out.

 

  • Yield- A frequently asked question is, “How much meat will I get out of that deer?”  It is a hard question to answer with precision because you can never be sure until the deer is cleaned just how much meat has been damaged by the bullet.  However, the following guidelines I read in a recent Field & Stream piece by Dave Hurteau seemed reasonable based on my experience.  He said that for the average mature buck, about 26% will be offal. No, I didn’t make a spelling error; believe it or not, the “awful” stuff-blood and guts- most hunters would rather not handle, is called “offal”. Roughly another 20% is hide and bones and another 15% or so is fat and sinew that should be trimmed.  So what does that leave us?  About 40 % of the deer would be useable meat.  That would mean that a 70 pound doe would yield about 28 lbs of useable meat; a 140 lb buck would yield about 56 lbs.  There are other factors such as gender, age, diet, and etc that might affect the yield of any particular deer but 40% is a good average.  Also to be considered when getting your deer processed by a commercial processor like the RWC is the type products you choose.  If you choose to have fresh deer sausages or deer burger products which have either pork or beef trimmings added, the net yield will often be greater than 40%.  However, smoked sausages, bologna, pepperoni and summer sausages will lose some weight during the smoking process and may cause the net yield to be a little less than 40%.  The RWC makes a conscientious effort to maximize your yield while insuring that we don’t package anything for you that we wouldn’t want to eat ourselves.

 

  • The RUT: Hunters are constantly asking me, "Do you think the Rut is in?" The Rut is that magical time when the natural wariness of male deer is superceded by their primal need to mate. This is also the time when most wall-hangers are taken. However, it comes at different times based on a number of variables. The Georgia DNR has conducted a study of deer movements based on reported collisions with cars to produce what they call a Rut Map. Perhaps this may be of use to you this year as you plan your hunting trips. http://www.georgiawildlife.com/rut-map
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