Deer Tips

Deer Handling Tips

Deer Processing DVD
Watch this hour long video from Ask The Meatmans' Professional Meatcutters and Learn How To:

  • Break your Deer into the Primal Cuts

  • Make Boneless, Butterfly Deer Chops

  • Make Boneless Hind Quarter Steaks into Top and Bottom Round Steaks, and Sirloin Tip Steaks

  • Use A Boning Knife Correctly

  • Put An Edge On Your Boning Knife

  • Freezer Wrap Like The Professionals

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Caring For The Carcass

Treat your deer like a fine steak and you’ll get better table fare. "Cleanliness is the biggest problem we (Deer Processors) have. Hunters can field dress it, but sometimes the deer is full of dirt, leaves and bark. They haven’t used care in transporting the deer.

Wash out the carcass after field dressing it then pat the meat dry. If daytime temperatures climb above 50 degrees, pack bags of ice in the body cavity then putting more ice on top of the shoulders and hams. Covering the iced deer with a tarp or quilt will help it stay cool until you reach a processor.

Always line up your processor before your hunting trip. Ask the processor what days they’re taking deer, what time of day deer are accepted, how long it will take to process, and discuss how the deer will be processed.

Venison Marinades

Don't wrap your skinned deer carcass with newspaper.  It is next to impossible to remove!

Don't place your skinned and quartered deer in plastic garbage bags for storage if the deer is still hot and fresh.  This traps in the heat and may cause the deer to spoil.

Of course most of you know this, but remember, don't transport your deer from the field to the check-in station on the hood of your car!  The heat can spoil the meat!

If you plan on soaking your deer meat in vinegar to help reduce spoilage, make the vinegar solution 1 part vinegar to at least 4 parts water.  Pure vinegar as a soak will impart a vinegar flavor - forever!

Venison Cooking Tip #1
Let it sit: After taking a roast out of the oven, wait 20 minutes before carving it. This allows meat to reabsorb juices.

Attention Deer Hunters:  Are you looking for topographic maps of the area you are going to hunt?
 Then view and print FREE topographic maps of ANY are in the U.S. at TopoZone!!

For more information on how to cook your deer so it tastes just like beef, read this article I wrote for!

 Why Should You Bring Your Deer to Jackson Frozen Food Locker for Processing?

Check out our Deer Charts page with photo's and diagrams of how to cut up your deer the proper way!

Are you concerned about CWD (Chronic Wasting Disease) this year?
Find out the important facts about CWD on this page!

Venison Cooking Tip #2
Reduce heat: Venison has less fat than beef roasts, so lower the cooking temperature to 275-300 degrees when roasting in the oven. Beef is usually cooked at 325-350 degrees.

We now have a PDF file from the Wisconsin Department of Agriculture
that has a diagram of a deer's lymph nodes, spleen, tonsils, and spinal cord.
Just click on the link below, include your name and address, and I will e-mail this file FREE!
Send me the CWD Deer Diagram FREE!

Need your deer processed?  Visit our Deer Processing page for prices, services, and information.

Are you planning on making your own deer sausage this year?
Then check out the following pages to learn more!
How To Make Deer Sausage
Deer Sausage Seasonings
Deer Sausage Casings
Forschner Boning Knives for Deboning Your Deer
Deer Cutting Diagrams

Venison Cooking Tip #3
Grill it: Avoid direct flame and don’t sear venison with high heat. Baste with marinade during cooking. Don’t use a fork to turn venison, because it will puncture the meat and allow juices to escape.

Slow freezing (of fresh wrapped deer meat) is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed.

Freeze at temperatures as far below zero as possible.

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Deer Harvest Tips

  • The first place to handle problems with tough meat and an off-flavor is in the field. The best deer for the table is a young doe rather than a big buck, because tenderness decreases as age increases.
  • Taking a good shot in the field is important. The gaminess of deer meat is directly related to how much the animal runs after being hit.
  • Panicked deer flood their bodies with adrenaline when they’re in danger. Their heart races and blood pours into their muscles. The extra blood helps rev up the muscles for flight but produces lactic and pyruvic acids in return. These acids, extra blood and adrenaline are the major reasons why venison may taste wild or gamy.
  • Field dressing your deer as soon as possible will remove most of the blood from the carcass. At a slaughterhouse, the beef or hog is "bleed" within seconds of stunning.

Last Updated - Monday, April 18, 2011 05:27 PM