Hunters seldom agree as to the length of time a big game carcass should be aged. What is involved in the aging process? When is it beneficial to age game meat? Under what conditions is it inadvisable to age game? This article is concerned with answers to these questions.

Let’s assume that the hunter has made his kill and properly dressed the carcass. Now we want to know what he should do from the time the carcass is eviscerated until it is ready to be cut into steaks and roasts.

What is Aging?

Aging of meat–also called seasoning, ripening or conditioning–is defined as the practice of holding carcasses or cuts at temperatures of from 34ºF to 37ºF. Thus enzymes (cateptic or proteolytic) function to break down some of the complex proteins contained in the muscle.

Quick aging of beef is brought about commercially by holding beef at temperatures of 62ºF to 65ºF for 2 or 3 days. High relative humidity is maintained to prevent dehydration; ultraviolet lamps are used to prevent microbial growth.

Some Meat Should not be Aged

Aging usually results in improvement of tenderness and flavor. However, not all meat should be aged. Aging carcasses with little or no fat cover is not recommended by meat specialists. These carcasses lose moisture rapidly; excessive weight loss and surface discoloration of lean meat result. In addition, lean meat is exposed and is susceptible to deterioration through microbial growth. Slime formed by bacteria and mold growth then must be trimmed.

Because grinding or chopping tenderizes meat, aging is not justified for carcasses that are to be ground, or made into, bologna, frankfurters or other sausages.

Pork never is aged because the animals are young when slaughtered and the meat is naturally tender. Additionally, the unsaturated fats found in pork fat oxidize during aging causing rancidity and off flavor.

Veal has very little protective fat covering and is high in moisture; thus it does not lend itself to aging. Most markets require the “hog style” veal carcass (skin on) because it prevents the outer surface of the carcass from becoming dark and dry.

The above examples show that not all meat benefits from aging. Whether or not game carcasses should be aged can be determined by first understanding the changes which occur during aging.

Changes in Tenderness

Immediately after the animal’s death all meat decreases in tenderness ( Figure 1). This is because muscle fibers shorten and harden as a result of rigor mortis. The changes are similar to those which occur during muscle contraction. The third day after slaughter, meat which has been cooled at 34ºF has returned to its original tenderness level.

For example in Figure 1: Immediately after death all meat decreases in tenderness. From one to approximately 14 days, tenderness increases at a constant rate. After 14 days aging, tenderness continues to increase,but at a much slower rate.

If the carcass is to be made into chops, steaks and roasts, additional aging at 34ºF is often recommended. At 34ºF and high relative humidity, it usually takes 10 to 14 days for bacterial slime to develop on meat. This, along with the fact that tenderization proceeds more slowly after 14 days aging than it does from 3 to 14 days, is the reason aging should be limited to a maximum of 2 weeks.

Aging game that has been skinned often results in drying and high weight loss. For this reason properly chilled game should be aged with the hide on unless it is to be stored in a cooler where the humidity is high. Some people think that leaving the hide on causes off flavor, especially in antelope. However, research on factors affecting flavor of game has failed to substantiate this claim.

Many meat processors do not recommend aging game. One reason for this is that much of the game delivered to a meat processor has already been aged long enough. Quick aging of the meat often occurs because the game carcass could not be chilled at 34ºF after the kill

Aging Game Shot in Warm Weather

A 65ºF temperature at the time of the kill will result in less toughening and hardening of the muscles due to rigor mortis than will a temperature of 34ºF. In addition, the action of natural enzymes which are responsible for tenderness increases is much faster at 65ºF. Thus, aging at 65ºF for 3 days gives the same amount of tenderization as the more conventional aging temperature of 34ºF for 2 weeks. Therefore, game which is killed when the temperature is near 65ºF and held at this temperature should not be aged.

Game slaughtered in the cold months of November and December should be aged longer than game slaughtered in the warm months of September and October. Alternating temperatures, such 65ºF days and 30°F nights speeds up the aging process. Under these conditions aging game 1 week or less is recommended.

During warm hunting seasons, special care should be taken to keep the carcass cool. It should be kept in the shade and allowed as much air circulation as possible. Transport the carcass to camp and skin it if the temperature is expected to be above freezing the first night after the kill. Cheese cloth or light cotton bags should be used to protect the meat from insects and dirt. Because they hold in heat and cause meat to spoil rapidly, airtight game bags or tarps should not be used.

Aging Game Shot in Cold Weather

Game carcasses under 100 pounds often chill rapidly if the temperature is below freezing at the time of slaughter.

Muscle contraction or rigor mortis hardens the muscle to a greater extent than if the temperature is above freezing. Very rapid chilling and hardening causes meat to be tough. This condition is known as cold shortening; it will occur if the internal muscle temperature drops to 32ºF within 12 hours after the kill. Leaving the hide on will help prevent cold shortening and also help to keep the carcass from freezing.

Carcasses which undergo cold shortening should be aged at 34ºF. If the carcass is frozen while hanging, little additional tenderization will occur because enzyme action is very slow at freezing temperatures. Frozen carcasses should be thawed and maintained at 34ºF. Alternate periods of freezing and thawing should be avoided because these temperature variations lower meat quality.

Recommended Aging Times

Antelope carcasses shold be cut and wrapped for the freezer within 3 days after the kill. This short aging period helps prevent the “liver-like” or “mushy” texture often found in antelope meat.

Deer, sheep, goat, cow elk and cow moose carcasses should be cut approximately 7 days after the kill. If they have been held at higher temperatures (above 40ºF) the meat should be cut before 7 days of aging are completed.

Under ideal conditions bull elk and moose carcasses should be cut after a 14-day aging period at 34º to 37ºF. However, these carcasses are seldom handled under ideal conditions. Slow chilled carcasses and carcasses that have been in camp for a few days require less aging.

The preceeding recommended aging periods are sufficient for tenderness and flavor development in most game carcasses. These aging periods are not needed if game carcasses are to be ground, cured or made into sausage. In addition, most meat recipes utilize moist heat cooking methods which tenderize the meat and shorten the needed aging period.

Do not age any game carcass if it was shot during warm weather and not chilled rapidly, if the animal was severly stressed prior to the kill, if gunshot areas are extensive, or if the animal was under 1-year of age. Aging has already occurred if the carcass has been in camp for 1-week in relatively warm weather. No further aging is recommended.

Aging periods longer than those recommended are often accompanied by extensive bacaterial growth on the game carcasses and by drying and discoloration of the meat. Reducing the aging period reduces bacterial growth on the carcass. At present there does not appear to be any evidence that there is a helath risk in eating properly cooked game meat. Nevertheless, adequate precautions with regard to aging time and aging temperature should be followed.

Aging Carcass Parts

Individuals who cut and wrap their own game may want to process the entire carcass–except the loin and rib cuts–three days after the kill. This practice eliminates drying and spoilage on carcass parts other than the loin and rib that are often ground or moist- heat cooked.

The loin and rib cuts, which usually have some fat cover to protect against drying and are dry-heat cooked, could then be aged in a cool, clean place up to 2 weeks or until deterioration due to drying or microbial growth, indicated that aging should be discontinued. No justification exists for the idea that fat should be trimmed from game before meat is aged. The fat protects the meat during aging. However, trimming fat after aging is recommended to avoid undersirable flavors which are often associated with the fat.

Consideration for the Processor

Cooler space is a factor which often limits aging of meat in commercial operations. Proper aging of meat and proper meat handling in general could be facilitated for commercial processors if the game kill were distributed over a wide period by staggering the opening dates of the hunting season more than they are staggered at the present time.

Summary

Many practical considerations must ultimately determine whether to age or not to age game meat. Among these are the temperature at the time of kill, the chilling rate, the internal temperature of the muscle after chilling, the youthfulness of the animal, the relative humidity, the amount of weight loss the hunter is willing to sacrifice, the processing procedure and the cooler space and labor available if the game is to be processed commercially.

Under ideal conditions, age antelope 3 days, deer, sheep, goat, cow elk and cow moose 7 days and bull elk and bull moose 14 days after the kill at 34ºF. If the temperature is higher, the aging period should be shorter. Game which is killed when the temperature is 65ºF or above and held at this temperature over 1 day should be cut immediately. Game that is to be ground or chopped does not need to be aged.

Game animals lead active lives. As a result, their muscles are relatively lean. This makes game meat drier than domestic meat or poultry. Therefore, it’s important to use cooking methods that add juiciness and flavor to the drier cuts of game meat.

Cooking Tips

1. Thaw frozen game meat completely in the refrigerator at or below 40ºF. Game meat is often high in bacterial content. Thawing at room temperature enhances bacterial growth.
2. Trim away fat before cooking if this was not done when the game was cut. Wild game fat tends to become rancid quickly and this contributes to the “gamey” flavor.
3. Add other fats to keep game meat from becoming too dry.
4. Rub a roast with salt pork, butter, margarine, beef suet, bacon fat, vegetable fat, or sweet or sour cream to add moisture, richness, and flavor.
5. Baste very lean cuts with additional fat to improve flavor.
6. “Lard” your lean game meat by inserting slivers of uncooked salt pork or bacon with a skewer or ice pick. If you make your own rolled roasts add beef or pork fat to the inside and outside of the roast before it is tied.
7. Serve game meat very hot or very cold. Lukewarm game fat has a very greasy taste.

Methods of Meat Cookery

The two major methods for cooking meat are:

1. Dry heat–roasting, broiling, and pan broiling.
2. Moist heat–braising and stewing. The same general cooking rules apply to most kinds of big game animals. Game meat is generally cooked the same way as a similar cut of lean beef.

Dry Heat

1. Roasting (loin or rib)
2. Trim off all game fat, rub with bacon drippings or similar fat.
3. Season with salt, pepper, and desired herbs.
4. Place on roasting rack in uncovered pan, bone down.
5. For added flavor, place bacon strips on top of roast.
6. Baste with additional fat as needed, but do not add water.
7. Roast uncovered at 300ºF. Allow 20 to 25 min/lb. Since lean game meat usually cooks faster than beef, use a meat thermometer, if possible.

Broiling (loin and rib steaks or chops)

1. Preheat the broiler.
2. Trim all natural fat from steaks or chops.
3. Rub meat with butter, bacon fat, beef suet, or salt pork, and season it.
4. Place steaks or chops on the broiler rack with the top surface 3 to 5 inches below the heat source, depending upon the thickness of cut.
5. Leave broiler or oven door open a few inches unless range directions advise otherwise. If meat smokes or spatters, the flame is too high or the meat is too close.
6. Brown meat on each side.
7. Baste with butter, and serve at once.

Pan Broiling (loin and rib steaks or chops)

1. Partially heat a heavy frying pan.
2. Rub the medium hot pan with suet or a small amount of fat.
3. Cook meat quickly over high heat.

Moist Heat (for less tender cuts)

1. Braising. (chuck or shoulder, leg or round, breast or plate)
2. Season with sale, pepper, and herbs.
3. Rub with flour.
4. Brown all sides in moderately hot fat.
5. Add a small amount of water (about 2/3 cup).
6. Cover tightly.
7. Cook very slowly (simmer) until tender (2 to 3 hours). Turn the meat occasionally, adding water, if necessary.

Stewing (shank, neck)

1. Cut the meat into one inch cubes.
2. Sprinkle with flour and season.
3. Brown on all sides in medium hot fat.
4. Cover meat with boiling water.
5. Cover kettle tightly.
6. Simmer until tender (about 2 to 3 hours). Do not boil!
7. Add vegetables just long enough before serving time so they will be tender.

Marinades

Marinades can tenderize, enhance, or disguise game flavors to fit your preference.

Cover meat with one of the following marinades and allow to stand in the refrigerator at least 24 hours. Broil, roast, or braise.

• 2 cups vinegar, 2 cups water, ½; cup sugar
• French dressing
• Tomato sauce or undiluted tomato soup
• Tomato juice
• Fruit juice (such as lemon, pineapple, or a mixture of many juices)
• ¼ cup vinegar, ½; cup cooking oil, ½; tsp pepper, ¼ tsp garlic salt
• 2 cups water, 2 cups vinegar, 1-2 tbsp sugar, 4 bay leaves, 1 tsp salt, 12 whole cloves, 1 tsp allspice, 3 medium sized onions, sliced
• Garlic salt, salt, and pepper to taste and equal parts of: worcestershire sauce and two of your favorite steak sauces. This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.
• 2 tbsp vinegar, 1 ½; tsp ground ginger, 1 clove garlic, minced, 2 tbsp brown sugar, ½; cup soy sauce, ¾; cup vegetable oil
• Commercial marinades
• Milk

Big Game Recipes

Game Roasts

Tenderness will be the guide for choosing either moist or dry heat cookery to cook game roasts. Less tender roasts can be baked with dry heat at low temperatures for long periods of time or cooked with moist heat for shorter times.

Use a meat thermometer, if possible, to judge the doneness of game roast. It’s best to roast game to a minimum internal temperature of 160ºF to destroy parasites that might be present.

Game Pot Roast

[Use shoulder (or chuck) or leg (or round) roasts]

3-4 lb. roast

½; tsp salt

2 c water

4 slices bacon

1 bay leaf

4 carrots, quartered

1/8 tsp thyme

4 small rutabagas, quartered

1/8 tsp basil

6 small potatoes, quartered

¼ tsp pepper

1 small onion, sliced

¼ tsp celery salt

½; c sour cream

(Use other vegetables, if desired)

Place roast, water, and seasonings in a heavy pan. Lay bacon strips on roast. Cover pan tightly. Simmer until nearly tender. Add vegetables and cook with the roast until all vegetables are tender. Add sour cream. Heat but do not boil. Serve immediately. Serves 6 to 8.

Venison Roast

4-5 lb. roast

2 tbsp instant minced onion

1 tsp salt

2 tbsp Worcestershire sauce

½; tsp pepper

4 slices bacon

1 tsp monosodium glutamate

2 lemons, sliced

Remove all fat from venison roast. Place in a roasting pan and rub with salt, pepper and monosodium glutamate. Sprinkle onion and Worcestershire sauce over roast. Cover roast with bacon and lemon. Cook, covered, at 300ºF for 4 hours until tender. Add a small amount of hot water, if needed. Serves 8 to 10.

Steaks and Ribs

Steaks and ribs retain more juice if the cuts are thick (1-1 ¼”).

Tenderness will be the guide for choosing dry or moist heat cookery.

Use moist heat for less tender cuts or tenderize in one of these ways:

1. Cut the long muscle fibers by pounding or scoring.
2. Soften the tissue by using acids (lemon juice, tomato juice).
3. Use commercially prepared marinades or tenderizers.

Use dry heat cookery for tenderized or already tender cuts. Cook quickly over high heat.

Venison Steak in Mirepoix

[Use leg steak]

1 tbsp butter or margarine

2 lb. leg steak, ½; inch thick

½; c carrots, diced ¼ inch thick

salt and pepper

½; c celery, diced ¼ inch thick

garlic powder, freshly ground

½; c onion, diced ¼ inch thick

¼ c flour

¼ bay leaf

2 tbsp butter or margarine

2 c beef broth

To make mirepoix, melt 1 tbsp butter or margarine in a sauce pan and saute vegetables slowly until limp. Add bay leaf and beef broth. Simmer gently for 5 minutes. Trim excess fat from sides of meat. Slash sides to prevent curling. Sprinkle steak with salt, pepper and garlic powder, then dredge in flour. Melt 2 tbsp butter or margarine in a heavy skillet over medium heat. Brown steak on both sides. Add mirepoix. Cover skillet tightly and simmer over low heat until tender (about 1 ½; hours). Serve venison in large pieces with some sauce spooned over each piece. Serves 4 to 6.

*Mirepoix is a classic mixture of vegetables and liquid used in French cooking as a flavor enhancer. Cut vegetables exactly as directed as they form a “built-in” garnish.

Ground Game

Use ground meat from any part of the carcass. Be sure that the meat is used immediately after thawing. (Ground game meat, because of its high bacterial content, often spoils faster than other ground meat.)

Gameburgers

2 lb. ground game meat

1 small onion, chopped

¼ lb. suet or other meat fat cut into small pieces

garlic salt

pepper

1 c bread crumbs

1/3 c milk

Mix ingredients and fry like hamburgers. Serve with tomato, onion, or pickle slices on toasted buns. Serves 6.

Variation: Use 1 lb. ground beef and 1 lb. ground game meat. Omit the suet.

Venison Meat Balls

3 slices soft bread

1 small onion, finely chopped

1 ½; lb. ground venison

¼ c butter or margarine

2 tsp salt

1 tbsp flour

1/8 tsp oregano

salt and pepper (for gravy)

1/8 tsp basil

1 c milk

¼ tsp pepper

Break bread into small pieces and combine with ground venison, salt, oregano, basil, pepper and onion. Mix thoroughly. Shape into small balls about 1 inch in diameter. Chill for 15 to 20 minutes. Brown in butter or margarine, turning frequently. Cover pan. Turn heat to low and cook for 15 minutes. Remove meat balls.

Add flour, salt and pepper to pan drippings. Mix well. Add milk, stirring constantly and simmer 3 to 4 minutes. Return meat balls to pan with gravy and simmer another 5 minutes. Serves 4.

Homemade Sausages

Meat Preparation

Any lean meat from any part of the carcass can be used for sausage. Most often meat from the back and hind legs is saved for roasts and steaks and boneless, fat-free lean from other areas of the carcass is for sausage. The lean should be removed from the carcass and made into sausage as soon as possible (the day after the kill is best) to prevent unnecessary bacterial growth. Meat which has been frozen and thawed can also be used. Freezing meat before sausage is made insures that it will be free from live parasites which are sometimes found in game meat. Freeze clean, edible trimmings immediately after they are removed from the carcass. The trimmings can be ground and fat added when they are thawed. Regardless of whether fresh lean trimmings or thawed lean trimmings are used, speed in sausage preparation is a must to avoid bacterial growth.

Game Sausage Recipes

Fresh Game Sausage

15 lb. lean meat

6 tbsp (42 g) ground black pepper

10 lb. pork or beef fat*

5 tbsp (14 g) rubbed sage

¾; cup (8 oz or 227 g) salt

*Pork fat is preferred in this and in subsequent recipes but beef fat is usually easier to purchase.

Cut lean meat and fat into 1-inch squares or grind through a coarse (½;- to 1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 3/16-inch plate. Sausage can be frozen in packages, made into patties or stuffed in hog casings. The above produces a mild sausage. For a more highly seasoned sausage, increase the amount of pepper and add additional seasoning. (Example: 1 tbsp nutmeg, 1 tbsp ginger, 1 tbsp mace).

Cooked Salami

19 lb. lean meat

4 tbsp (29.6 g) ground black pepper*

6 lb. pork or beef fat

3 tbsp (13.5 g) garlic powder

1 cup (10.5 oz or 298 g) salt

3 tbsp (14.5 g) coriander seed

½; cup (100 g) sugar

4 tsp (7 g) ground mace

1 quart (2 lb.) cold water

4 tsp (7 g) ground cardamon

2 tsp (14 g) cure (optional)

*Whole pepper, if added in place of ground pepper, must be mixed in after the meat has been through the grinder for the last time.

Cut lean meat and fat into 1-inch squares or grind through a coarse (½;- to 1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a ¼-inch plate while adding water and then regrind through a 1/8-inch plate. Stuff into natural or artificial casings 2 to 3 inches in diameter. Place in smokehouse and heat at 180ºF until the internal sausage temperature reaches 152ºF. Move to a cold water bath until the internal temperature reaches 100ºF. Rinse briefly with hot water to remove grease and hang sausage at room temperature for 2 to 3 hours before refrigeration. The salami should be cooled overnight in a refrigerator before cutting.

Polish Sausage

19 lb. lean meat

1 quart (2 lb.) cold water

6 lb. pork or beef fat

3 tbsp (21 g) ground black pepper

¾; lb. nonfat dry milk

3 tbsp (124 g) coriander

1 cup (10.5 oz or 298 g) salt

5 tbsp (21 g) garlic powder

½; cup (100 g) sugar

2 tsp (14 g) cure (optional)

Cut lean meat and fat into 1-inch squares or grind through a coarse (½;- to 1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a ¼-inch plate while adding water and then regrind through a 1/8-inch plate. Stuff into hog casings. Place in a smokehouse and heat at 180ºF until a smoked color is obtained and the sausage reaches 152ºF internal temperature. Immediately place the sausage in cold water until the internal temperature is 100ºF. Rinse briefly with hot water to remove grease. Allow to dry 1 to 2 hours at room temperature. Move to refrigerator. Polish sausage is sometimes made with cured meat.

Game Loaf

4 lb. lean meat

2 tbsp (28.3 g) sugar

l lb. pork or beef fat

½; cup (113 g) chopped onions

2 ½; pt cold water

2 ½; tsp (5.7 g) white or black pepper

½; lb. wheat flour or soy flour

2 tsp (2 g) sage

3 oz (85 g) dry skim milk

½; tsp (3 g) cure dissolved in 3 tbsp (56.7 g) salt

1 cup water*

*Cure can be left out but the loaf will be lacking cured meat color when it is cooked.

Grind the game and fat through a ½;-inch plate and mix all ingredients thoroughly. Regrind the mixture through a 1/8-inch plate. Bake in greased loaf pans in a 200ºF oven until the internal temperature of the loaf reaches 152ºF. Cool the loaves at room temperature and then chill overnight in the refrigerator. Slice and serve cold.

Casings

Pork casings, pickled or preserved in dry salt, are obtainable from many locker plants. Beef casings, sheep casings and artificial casings are also often available from some locker plants or places where sausage is made. The use of casings can be avoided if fresh game sausage is made into patties and cooked sausage such as salami is made in loaf pans. Sausages cooked in loaf pans require that bread crumbs, soy protein concentrate or other binder be added at the 5 to 10 percent level to prevent excessive fat and moisture separation.

All casings preserved in dry salt must first be soaked in lukewarm water for approximately 30 minutes before use. Flush each case by putting the end of the casing over the cold water tap and running cold water through the casing. Unused casings can be drained, covered again with fine salt and frozen.

Some artificial casings should be soaked in hot tap water (100ºF) at least 30 minutes but not over 4 hours before use and punctured with a knife point before sausage is stuffed. The purpose of the puncturing the casing is to eliminate air and fat pockets in the finished sausage.

Notes

1. The cure mentioned for several sausage recipes contains 6.25% sodium nitrite which gives a red, cured color to the sausage after heating. Sausages which do not contain cure will be brown, not red, after processing. Cures such as “Modern Cure” or “Prague Powder” can sometimes be purchased from small commercial sausage makers. Complete cures such as “Tender-Quick” (available from Morton Salt Co., P.O. Box 355, Argo, IL 60501) can also be used. Complete cures can often be purchased in grocery stores or locker plants. Follow the instructions on the container if complete cures are used. Complete cures often replace most of the salt and sugar called for in the sausage recipes.
2. Fresh sausage is readily perishable and has a short shelf life of 4 or 5 days at refrigerator temperature.
3. Fresh sausage should be frozen if it is to be kept more than 4 or 5 days. Fresh sausage or cooked sausage can be kept 2 to 3 months at 0ºF and slightly longer at colder temperatures.
4. To keep fresh sausage patties from falling apart while frying, add up to ½; cup of cold water for each 4 lbs. of sausage and mix well with the hands until the mass becomes sticky and doughlike.
5. A meat thermometer is a must to check the internal temperature of cooked sausages such as thuringer, polish sausage, bockwurst, liver sausage and cooked salami.
6. Seasonings in sausage can be altered to suit individual tastes.
7. Natural spices may result in some discoloration around large spice particles. Spice discoloration is not harmful.

Fresh uncooked sausages and cooked sausages (those heated to 152ºF during processing) can be pan-fried, baked in an oven, simmered, pan-broiled or grilled. However, some cooked sausages (salami, liver sausage) are usually eaten cold.

Source

Field, R.A., 1983. You and Your Wild Game, Ag

Extension Bulletin B613, University of Wyoming,

Laramie, WY.

What to do After Killing Your Game

After you have shot your game, approach it from the rear carefully, making sure it is dead. Validate your tag and attach it to the carcass immediately. Start field dressing it at once with a good, strong bladed knife. Be sure your knife is sharp, maintain a fine edge blade as you work.

If you choose to do so, lay the animal with head downhill and cut it’s throat to bleed it. This is not necessary, however, because it will bleed out satisfactorily in the normal process of field dressing.

The following procedure has withstood the test of time by experienced hunters. Many, however, like to vary one or more steps, so the hunter should feel free to innovate to suit the situation.

Be sure to check the Big Game Seasons Booklet for instructions concerning evidence of sex and antlers and follow the instructions.

Starting between the hind legs, cut all the way down to the pelvic bone. Then turn your knife blade up, and using your other hand to hold the meat and skin away from the entrails, cut up through the breastbone (brisket), and on up the neck as far as possible. A strong, large-handled knife is needed to best make the cut through the breastbone.

Cut the windpipe in two as far up the neck as possible. Lay your knife down. Grasp the windpipe with both hands and pull hard, downward. The insides will come out all the way down to the midsection.

Now remove the rocks from under the animal and roll the carcass on it’s side. Cut the thin layer of meat that is holding the entrails to the ribs, all the way down to the backbone. Then turn the deer over and do the same on the other side.

Lay your knife down again, and using both hands, get a firm grip on the entrails and pull down, hard. All the entrails will come out of the animal.

Lift the animal up by the hind legs and lay a large rock under the rump. This will spread the back legs open. Place your knife against the middle of the pelvis to locate the seam where the bones grow together, and press down hard. If you have a good, stout knife, it may help to twist the blade from side to side to work the blade through the seam. As a last resort, you may have to hit the back of your knife blade to cut through the bone. You can also use a hatchet or saw for large game such as elk. Then you can finish cleaning out the animal.

If a tree is handy and you have a rope, hang the carcass up by the head or antlers for about 20 minutes. This will allow the loose blood to drain out of the body cavity. If no tree is available, turn it upside down in a clean place and let it drain.

You can begin skinning while it is draining. (If it is to be mounted, hang it by the hind legs for skinning.) The skin comes off most easily while the deer is still warm, so it should be skinned within two hours. To remove the skin, cut down the inside of each leg to the middle of the animal, being careful to cut the skin only. Now cut the skin all the way around the neck, as close to the head as possible. Grasp the skin with both hands at the back of the head and pull down hard. Usually the skin will come off down to the front legs. Use your knife to work the skin off the legs and where the skin sticks tightly to the meat. Then pull down on the skin and it will come free.

Take your animal back to camp. Take note that dragging it may get it quite dirty. Keep it clean. (You may opt to quarter or halve it for easier transporting. If you do so, remember to have the tag attached to the largest portion of the carcass.) Hang it up by the hind legs for four or five hours to allow the tiny blood vessels to drain. Keep the carcass in the shade and as cool as possible, and make certain it is free of flies by wrapping it in a game bag or cheesecloth. It is very important that the carcass is allowed to cool throughout within ten to twelve hours. Once it has properly cooled overnight, warm days in the mountains should be no problem so long as the carcass is kept cool in the shade. Without quick and proper cooling, the meat will spoil.

Once you get home it is alright to cut up the meat or you can age it in a refrigerated cooler, or other cool place for a week or ten days before cutting it up. It is advisable to trim all fat from the meat, as wild game fat quickly turns rancid and will affect the meat’s flavor. Wrap the cuts well before freezing. Wild game meat is also delicious if cooked and canned, or jerked.

A Note on Elk and Moose

Elk and moose are large, heavy animals and consequently are more difficult to clean and handle. A hand axe, or meat saw is recommended to cut through the pelvis, brisket bones and to divide the carcass down the backbone for quartering. Some nylon cord is helpful to tie the animal down so that the carcass is stable and the big legs don’t flop around while you are dressing it out.

It is vitally necessary to get these large animals cleaned rapidly and off the ground for cooling as quickly as possible. Get the carcass off the ground so air can circulate, even if up on small limbs, brush or rocks. It is best to quarter the larger animals (even large mule deer), skin them and hang the sections in meat sacks. Small hoists are ideal for this.

Antelope, Goat and Sheep

Antelope are smaller than most deer, usually weighing less then 100 pounds. They are easily cleaned in the field and should be skinned to aid cooling. Where they are hunted, trees are usually scarce, so provide the carcass shelter from the sun’s heat.

Goat meat is good to eat if the hunter is very careful to give the meat proper care. Bighorn sheep is rated excellent as far as wild game meat goes. These animals, of course, should be cleaned and cooled promptly.

If you must travel in warm weather, place the carcass in the vehicle early in the morning while it is yet cool and cover it with canvas and sleeping bags to insulate and keep out the heat. Be certain the meat does not get warm on the trip.

Remember — when properly cared for, wild game meat is a special treat for any table and is very nutritious because it is high in protein content.

Bleeding

When animals have been shot in the ribs, internal bleeding into the chest cavity may be enough. Most other shots take additional bleeding. Some hunters stick the carcass by severing the large blood vessel leading to the heart. Proper bleeding improves keeping qualities and appearance of the meat.

Dressing

Two major rules to follow are:

1. Get the intestines, lungs, liver, and heart out as soon after the kill as possible and;
2. Get the carcass off the ground and, if possible, into the shade to cool as soon as dressing is completed.

Wipe the body cavity thoroughly with a clean cloth, or wash if water or snow is available. Dry with paper towels or clean rags. Prop the cavity open with sharpened sticks and hang the carcass until the cavity surface is thoroughly dry. Be sure there is good air circulation. Put the carcass on rocks or logs if it cannot be hung.

Transport the carcass to camp and skin it if the temperature is expected to be above freezing the first night after the kill. After skinning, wrap the carcass in light muslin, cheesecloth, or mosquito netting and hang in the shade to cool. This covering will keep flies, bugs, and dust from the meat. Avoid heavy tarpaulins or canvas bags that hold in the heat.

If the weather is cool, leave the hide on to protect the meat on the trip home. Fresh meat should be kept at 30-40°F when transporting. High temperatures enroute often cause spoilage, especially in gunshot areas.

In warm weather (above 40°F) hunters should skin and quarter the carcass (or have a locker plant do it).

Hides

Avoid damaging the hide by dragging or careless handling. Salt the hides (2 to 3 lb. for the average deer hide) immediately after removing to prevent spoilage.

Aging

Aging of meat–also called seasoning, ripening or conditioning–is defined as the practice of holding carcasses or cuts at temperatures from 34-37°F.
Quick aging of beef is brought about commercially by holding beef at temperatures of 62°F- 65°F for 2 or 3 days. High relative humidity is maintained to prevent dehydration; ultraviolet lamps are used to prevent microbial growth.

Aging usually results in improvement of tenderness and flavor. However, not all meat should be aged. Aging carcasses with little or no fat cover is not recommended by meat specialist. These carcasses lose moisture rapidly; excessive weight loss and surface discoloration of lean meat result. Lean meat is exposed and is susceptible to deterioration through microbial growth. Slime formed by bacteria and mold growth then must be trimmed.

Because grinding or chopping tenderizes meat, aging is not necessary for carcasses that are to be ground, or made into bologna, frankfurters or other sausages.

Changes in Tenderness

Immediately after the animal’s death, all meat decreases in tenderness. This is because muscle fibers shorten and harden as a result of rigor mortis. The changes are similar to those which occur during muscle contraction. The third day after slaughter, meat which has been cooled at 34°F has returned to its original tenderness level.

If the carcass is to be made into chops, steaks and roasts, additional aging at 34°F is often recommended. At 34°F and high relative humidity, it usually takes 10 to 14 days for bacterial slime to develop on meat. This, along with the fact that tenderization proceeds more slowly after 14 days aging than it does from 3 to 14 days, is the reason aging should be limited to a maximum of 2 weeks.

Aging game that has been skinned often results in drying and high weight loss. For this reason, properly chilled game should be aged with the hide on unless it is to be stored in a cooler where the humidity is high.

Many meat processors do not recommend aging game. One reason for this is that much of the game delivered to a meat processor has already been aged long enough. Quick aging of the meat often occurs because the game carcass could not be chilled at 34°F after the kill.

A 65°F temperature at the time of the kill will result in less toughening and hardening of the muscles due to rigor mortis than will a temperature of 34°F. In addition, the action of natural enzymes which are responsible for increased tenderness is much faster at 65°F. Thus, aging at 65°F for 3 days gives the same amount of tenderization as the more conventional aging temperature of 34°F for 2 weeks. Therefore, game which is killed when the temperature is near 65°F and held at this temperature should not be aged.

Game slaughtered in the colder months (November and December) should be aged longer than game slaughtered in the warmer months (September and October). Alternating temperatures, such as 65°F days and 30°F nights speeds up the aging process. Under these conditions aging game 1 week or less is recommended.

Game carcasses under 100 pounds often chill rapidly if the temperature is below freezing at the time of slaughter. Muscle contraction or rigor mortis hardens the muscle to a greater extent at temperatures below freezing than if the temperature is above freezing. Very rapid chilling and hardening causes meat to be tough. This condition is known as cold shortening; it will occur if the internal muscle temperature drops to 32°F within 12 hours after the kill. Leaving the hide on will help prevent cold shortening and also help to keep the carcass from freezing.

Carcasses which undergo cold shortening should be aged at 34°F for 14 days. If the carcass is frozen while hanging, little additional tenderization will occur because enzyme action is very slow at freezing temperatures. Frozen carcasses should be thawed and maintained at 34°F. Alternate periods of freezing and thawing should be avoided because these temperature variations lower meat quality.

Deer carcasses should be cut approximately 7 days after the kill. If they have been held at higher temperatures (above 40°F) the meat should be cut before 7 days of aging are completed. If the carcass is frozen, very little aging (break down of muscle proteins by proteolytic enzymes) occurs.

Do not age any game carcass if it was shot during warm weather and not chilled rapidly, if the animal was severely stressed prior to the kill, if gunshot areas are extensive, or if the animal was under 1 year of age. Aging has already occurred if the carcass has been in camp for 1 week in relatively warm weather. No further aging is recommended.

These aging periods are not needed if game carcasses are to be ground, cured or made into sausage. Most meat recipes utilize moist heat cooking methods which tenderize the meat and shorten the needed aging period.

Recommended Procedure for Handling Big Game Carcasses from Kill to Freezer

1. Bleed by cutting the throat or sticking.
2. Eviscerate as soon as the animal is dead.
3. Hang to drain and wash inside with clean water. Put the carcass on logs or rocks if it cannot be hung.
4. Chill. In warm weather (over 40°F), when possible, it is strongly recommended that the carcass be taken to a cooler the day of the kill. If this cannot be done, transport to camp and skin if the nighttime temperature is expected to be above freezing.
5. If skinned, use cheesecloth or light cotton bags to keep the carcass clean and protect the meat from insects.
6. Make sure the internal temperature of the meat is cooled to 40°F or below within 24 hours. This will often require cooling facilities.
7. Follow the safe and recommended aging procedures.
8. Trim fat and inedible parts from the carcass when it is cut.
9. Mix 15% pork or beef fat with ground game and 35% pork fat with fresh game sausage.
10. Wrap all cuts (fresh or cured) in good quality freezer paper and store at 0°F or colder.
11. Limit fresh game to 8 months frozen storage and seasoned or cured game to 4 months frozen storage.

References

Crawford, R.E. and York, G.K. Prepare to enjoy

venison. HXT-53. Agricultural Extension,

University of California.

Diedrichsen, E. Care and cooking of game meats.

E.C. 70-923. Cooperative Extension Service,

University of Nebraska-Lincoln.

Field, R.A., 1973. Aging Big Game, Ag Extension

Bulletin B-513R. University of Wyoming,

Laramie, WY.

Handling Small Game Carcasses

It is best to dress and cool small game as soon as possible. Many hunters prefer to draw small game in the field. Wipe out the cavity with clean paper towels or cloth and hang or lay the game in a well ventilated place to cool. Hanging close together or stacking game in a mass may cause heating. Skinning game in the field and then placing the carcasses in an insulated cooler between layers of dry ice is an excellent way to rapidly chill carcasses.

If a game bird (except waterfowl) can be lifted by the lower bill without the bill breaking, it is a mature bird and is considered less tender. The outer end of the breast bone is rather flexible in any young bird.

Field Dressing

1. Field dress the bird immediately. Remove the entrails and avoid breaking the gall bladder sac on the liver–bile destroys meat flavor. The shape of the bird’s bill tells you about his diet–broad and flat billed ducks are plant eaters; pointed and serrated bills indicate fish eaters.

2. Wipe the body cavity with a dry cloth, paper towel or dry grass. Moisture spreads bacteria which causes spoilage.

3. Cool the bird by allowing air to circulate in the body cavity. Hold the cavity open with a small stick to speed cooling. When the weather isn’t cold, bring a cooler in the car to transport birds.

4. When you get home, finish dressing the birds. A fully dressed bird can be more safely aged by refrigerating at 35ºF for four hours to tenderize and develop flavor. Many experts recommend that birds be plucked rather than skinned, since the skin helps retain flavor and moisture during cooking. However, many hunters do skin birds because it is easier than plucking. Use bacon strips to add moisture during cooking. Dry pluck. If you don’t remove all pin feathers and down, use a paraffin treatment. For four ducks or pheasants, place two cakes of paraffin in 4 quarts of water, bring to a boil and dip birds in, one at a time. Cool the bird to harden the paraffin and scrape off wax, down and pin fathers with a small, dull knife.

Freezing

Do not freeze birds without plucking and cleaning them first. Immediately after cleaning the birds, wrap them in moisture-vapor-proof material. Freeze immediately and store no longer than 9 to 10 months. Thaw by placing the package in the refrigerator for 12 to 18 hours. This slow thaw will tenderize the meat.

To Prepare for Cooking

Fish-eating ducks may need soaking or marinating in vinegar, mild wine or buttermilk. You may soak older ducks and geese in a solution of ½; teaspoon salt and 1 tablespoon vinegar per quart of cold water for 4 to 12 hours in the refrigerator.

Wild duck meat is darker and somewhat dryer than domestic duck. To retain or add moisture when roasting skinned birds, cover the breast with strips of bacon or side pork and roast in a covered pan. In roasting or broiling ducks use a rack to keep them free of their own fat, and do not baste with the fat.

Birds may be baked, barbecued, breaded, broiled, fried, combined in casseroles, chop suey, creoles, gumbos and gravies.

References

Diedrichsen, E. Care and cooking of game meats.

E.C. 70-923. Cooperative Extension Service,

University of Nebraska-Lincoln.

Field, R.A., 1983. You and Your Wild Game, Ag

Extension Bulletin B-613, University of Wyoming,

Laramie, WY.

Gaida, U. and Marchello, M. 1987. “Going Wild. A

Guide to Field Dressing, Butchering, Sausage-

Making, and Cooking Wild Game and Fish.”

Watab Marketing, Inc.: Sartell, MN.

Meat Preparation

Muscles from the round or leg are most often used. It is recommended that muscles be removed from the carcass and made into jerky the day after the kill to prevent unnecessary bacterial growth. However, aged meat can be used. Meat which has been frozen and thawed can also be used satisfactorily.

Freezing meat for a month before jerky is made ensures that it will be free from live parasites which are sometimes found in game meat. In order to have freshly made jerky during the year, many people freeze meat which is to be made into jerky. The meat is then thawed in small quantities and made into jerky as it is needed.

Meat should be trimmed of fat and connective tissue and then cut into strips ½; inch thick, 1 inch wide, and up to a foot in length. Cut with (not across) the grain. Small muscles, one or two inches in diameter, are often separated and made into jerky without being cut into strips. These thicker pieces of meat take longer to absorb the sale and seasonings and longer to dry, but with these exceptions, no changes in the jerky recipes need be made. Some recipes call for drying jerky in the sun. Because of sanitation problems this method is not recommended. If sun drying is used, the jerky should be cut into strips ¼ inch thick or less.

Slicing of meat to be used for strip jerky is best accomplished when meat is slightly frozen. Slice 1/8″ or ¼” thick with the grain (parallel) of the meat. Ground meat of less than 20% fat should be used for hamburger jerky (if you have wild meat processed, use ground meat with no fat added for jerky).

Strip jerky is usually marinated in a solution of spices for 2 to 12 hours to enhance flavor; seasonings are “kneaded” into ground meat jerky then mixture is allowed to stand for 1 hour for flavors to mix. Strips may be dried either on a rack or tray or hung over the rungs of the oven rack with a pan below to catch drippings. Ground meat mixture is spread ¼” thick by placing mixture between two sheets of waxed paper and rolling with a rolling pin to a uniform thickness. Top layer of waxed paper is then removed and meat on lower layer is placed on try. Trays or strips are placed in oven at 140-150°F to dry until brittle, strip jerky should be turned occasionally and drip pans should be emptied.

Cooled jerky should be stored in airtight containers in the refrigerator.

Color of the finished jerky ranges from a light brown to black. Color variations depend upon the recipe used, the species of animal, and the age of the animal. The latter two factors are related to the myoglobin concentration in fresh meat. Myoglobin is the pigment in meat responsible for color. Higher levels of myoglobin result in darker colored jerky.

A Jerky Maker’s Check List

1. Use fresh lean meat that is free of fat and connective tissue.
2. Slice the meat with the grain, not crosswise.
3. Add the correct amount of seasoning. If you do not have a scale, use approximate equivalent measures for the jerky recipes as shown in Table 1.
4. Cure the meat the correct length of time at refrigerator temperatures. Salted meat should be placed in plastic, wooden, stainless steel or stone containers.
5. Keep the drying or smoking temperature in the smokehouse or oven at 120°F or below (use a thermometer). Gas ovens usually maintain the proper temperature when the pilot light alone is on.
6. If an oven is used, line the sides and bottom with aluminum foil to catch the drippings. Open the door to the first or second stop to allow moisture to escape and to lower the oven temperature when necessary.
7. Use any hardwood for smoking. Do not use pine, fir or conifers.
8. Remove the jerky from the smokehouse or oven before it gets too hard for your taste. Five pounds of fresh meat should weigh approximately 2 pounds after drying or smoking.
9. Store jerky in clean jars or plastic bags, or wrap it in freezer paper and freeze it. Although jerky will last almost indefinitely at any temperature, its quality deteriorates after a few months.
10. Seasonings and smoking or drying times can be altered to suit individual tastes. Examples of spices which could be added to 5 pounds of meat in the previous recipes include: 2 tablespoons chili powder, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 teaspoon ginger, 2 tablespoons coriander or 1 teaspoon all spice.

Jerky Recipes

Simple Dry Cured Jerky

1. Prepare 5 pounds of meat as described above (½; x 1 inch strips).
2. Spread out meat and sprinkle on 2 ounces salt (3 tablespoons), 0.08 ounces ground pepper (1 teaspoon) and 1 ounce sugar (2 tablespoons).
3. Put the meat in a pan or dish and let is stand 24 hours in a refrigerator.
4. The strips of meat may be dipped in liquid smoke 1-2 seconds for added flavor or this step may be skipped.
5. Spread out meat in the top half of a kitchen oven on a rack to dry. Open the oven door to the first or second stop. Heat at 120°F (lowest temperature) for 48 hours or until the desired dryness is reached. Use an oven thermometer to make sure the oven does not get hotter than 120°F. Higher temperatures result in hard, brittle jerky that crumbles when it is eaten.

Strip Jerky

1 ½; lb. lean meat, partially frozen

1 tsp garlic salt

½; c soy sauce

1 tsp pepper or seasoned pepper

2 tbsp worcestershire sauce

Liquid smoke (if desired)

Remove all visible fat, slice meat 1/8″ to ¼” thick with the grain. Mix soy sauce, worcestershire, salt and pepper. Marinate meat 2 to 12 hours. Lay strips over oven rack rungs or on cookie sheets. Brush with liquid smoke. Dry for 5 to 12 hours at 140°F- 150°F until meat is hard and brittle. Pat off any oil beads with paper towel. Store refrigerated in an airtight container.

Hamburger Jerky

1 ½; lb. extra lean ground beef (20% fat or less)

¼ c soy sauce

½; tsp garlic salt

½; cup Teriyaki sauce

½; tsp pepper

Mix all ingredients and “knead” well. Allow to stand 1 hour in refrigerator. Spread wax paper on flat surface. Divide mix into thirds. Place ball of mixture on waxed paper. cover with another sheet of waxed paper and roll to ¼” thick with rolling pin. Remove top sheet of waxed paper and place meat mixture on tray. Dry at 140-150°F until dry and brittle. Store refrigerated.

Field, R.A., 1970. How to Make Jerky. Ag
Extension

Bulletin B-586R. University of Wyoming,

Laramie, WY.

Field, R.A., 1973. Aging Big
Game, Ag Extension

Bulletin B-513R. University of Wyoming, Laramie,

WY.

Gaida, U. and Marchello, M. 1987. “Going Wild. A
Guide

to Field Dressing, Butchering, Sausage-

Making, and Cooking Wild Game and Fish.”

Watab Marketing, Inc.: Sartell, MN.

Savor the Hunt

The thrill of the hunt can continue at the dinner table if the game is handled properly along the way.

Game meats are excellent sources of protein and are similar in composition to domestic animal meats. Calorie and fat contents vary with age and species of the animal.

A 3-½;-ounce portion (before cooking) of game meat provides about half of the daily adult protein requirement and 130 to 150 calories. Game meats usually are slightly lower in total fat but higher in polyunsaturated fats than grain-fed beef.

Proper handling of meat at each step from field to table helps ensure optimum eating quality. Keep the following food handling and hunting tips in mind.

Care in the Field

• Be prepared for the hunt.
  • Remember to bring a sharp hunting knife, a small hatchet, a whetstone or steel, about 12 feet of light rope or nylon cord, plastic bags and clean cloths or paper towels. Other essentials include proper clothing, binoculars, a canteen of fresh water, a compass, a map and matches.
  • In warm weather you may want to bring a can of ground pepper and some cheesecloth. The carcass may be sprinkled with pepper and covered with cheesecloth to repel flies.

• Abide by game regulations for hunting, transporting and storing game.

• Bleed, field dress and cool the carcass promptly. Improper temperature is meat’s worst enemy.
  • The surface of the carcass may be contaminated with bacteria than can spoil the meat unless the growth is stopped by chilling.
  • Clean your hunting knife often with clean water and a cloth to prevent contamination of the meat.
  • Usually it is not necessary to bleed the animal because the bullet or arrow has caused enough damage to the animal to bleed it sufficiently. However, if the animal is shot in the head it will need to be bled. If the animal is a trophy buck that you plan to mount, do not sever its throat, because this will cause problems during mounting.
  • Cool the animal quickly. Cool the carcass by propping the chest open with a clean stick and allowing air to circulate. Filling the cavity with bags of ice will also enhance cooling.
  • To aid cooling in warm weather, the deer may be skinned if you have provisions to keep the carcass clean. Use ground pepper and cheesecloth to protect the skinned carcass from contamination by flies.
  • In cool weather (28ºF to 35ºF), wrap the carcass or quarters in a sheet and hang to chill in a ventilated shed.
  • Do not allow the carcass to freeze. Freezing may toughen the meat.

• Keep the carcass clean.
  • Remove all foreign particles and loose hair. Remove bloodshot area.
  • Wipe out excess blood in gutted cavity with a paper.
  • Wipe out excess blood in gutted cavity with a paper towel or clean cloth and clean water. Use as little water as possible, because damp meat spoils faster than dry meat.
  • Do not use grass or snow to wipe out the carcass, because this may contaminate the carcass.

Field Dressing

You may wish to wear plastic gloves during field dressing.

1. Place the animal on its back with the front end elevated and spread the hind legs. Support carcass in positions by placing rocks or sticks on each side.

2. Cut along the midline of the belly from the breastbone to the anus. Avoid cutting into the paunch and intestines by using the handle of the knife and the heel of your hand to crowd the guts away. Cut around the anus, loosening the bung so it will come out with the guts.

3. Cut the diaphragm (the thin sheet of muscle and connective tissue between the chest and the abdomen) free from the rib cage by cutting through the white tissue near the rib cage.

4. Reach forward to cut the windpipe, gullet and blood vessels at the base of the throat.

5. Pull the lungs, heart and guts out of the animal. If you like variety meats, save the heart and liver in a plastic bag and put on ice.

Care in Transport and Processing

• Keep the carcass cool during transport.
  • Do not tie a deer carcass across the hood of the car or put it in the trunk when it is still warm.
  • The game may be processed commercially or at home.
  • Be sure to keep the carcass cool until it reaches the locker plant. Keep the carcass out of direct sunlight and allow for adequate air circulation.
  • If you choose to process your own game, don’t cross-contaminate during processing. Wash your knife, hands and cutting board often with warm soapy water.
  • Aging meat is the practice of holding carcasses or cuts of meat at temperatures of 34ºF to 37ºF for 10 to 14 days to allow the enzymes in the meat to break down some of the complex proteins in the carcass.
  • Aged meat is often more tender and flavorful.
  • Aging is not recommended for carcasses with little or no fat covering. They may dry out during aging.
  • Leave the hide on and maintain the proper temperature when aging a carcass. If you do not have the proper cooler space, spoilage or dehydration may result.
  • Aging the carcass two to three days is sufficient.
  • If you intend to grind the meat into sausage, aging is unnecessary.

Care in the Kitchen

• For immediate use, store the meat in the refrigerator and use within 2 or 3 days.
  • Keep raw meat and cooked meat separate to prevent cross-contamination.
  • Freeze game properly. Prevent “freezer burn” by using the right packaging materials.
  • Divide the meat into meal-size quantities.
  • Use moisture/vapor-proof wrap, such as heavily waxed freezer wrap, laminated freezer wrap, heavy duty aluminum foil or freezer-weight polyethylene bags.
  • Press air out of the packages prior to sealing.
  • Label packages with contents and date.
  • Avoid overloading the freezer. Freeze only the amount that will become solidly frozen within 24
    hours.

  • Game will keep 9 to 12 months in the freezer is properly wrapped.

• Do not can meat unless you have a pressure canner.
  • Low acid foods, such as meat and most mixtures of foods, should never be canned using the water-bath method.
  • Pressure and adequate time are necessary to produce safe canned meat. For the latest canning information, contact your county extension office.

• Thaw frozen meat in the refrigerator or microwave oven. Cook game meats thoroughly.
  • Foods thawed in the microwave oven should be cooked immediately. Refrigerator-thawed meat should be used within one to two days.
  • Game meats should be cooked to at least 160ºF or until gray inside to reduce risk of foodborne illness.
  • Big game animals usually exercise more than domestic animals, so game meats may be drier and less tender. Moist heat methods such as braising (simmering in a small amount of liquid in a covered pot) may result in a better product. Chops and steaks may be pan fried or broiled.
  • The distinctive flavor of game meats is mainly due to the fat they contain. To reduce the gamey flavor, trim the fat from the meat. You may wish to add other sources of fat to maintain the juiciness of the meat.
  • Spices or marinades may be used to mask the gamey flavor. Meat should always be marinated in the refrigerator.

Shoot for the Sky

Game birds offer a challenge to hunters and reward of a delicious meal at the table if they are handled properly at each step. Game birds have various distinctive flavors and are excellent sources of protein, similar in these respects to domestic birds. The fat and calorie contents vary according to the age and species of the birds.

A 3-½;-ounce portion (before cooking) of game bird meat has about 150 calories and provides half the average daily adult protein requirement.

Wild game birds may become contaminated with bacteria or gastric juices if they are improperly handled. Off-flavors and odors may develop in the meat, and your risk of foodborne illness may increase. For optimum eating quality, remember the following handling tips during hunting, storage and food preparation.

Care in the Field and in Transport

• Be prepared for the hunt.
  • Remember to bring a sharp hunting knife, a steel or whetstone, light rope or nylon cord, plastic bags, clean cloths or paper towels, and a cooler filled with ice.
• Abide by game regulations for hunting, transporting
  and storage of wild game.
  • Field dress the bird promptly.
  • Remove the entrails and crop as soon as possible because the grain in the crop may ferment if not removed.
  • The heart and liver may be saved for giblets. Store in a plastic bag on ice to keep them clean and cold.
  • Leave an identification mark on the bird as required by state game regulations.
  • The birds may be plucked or skinned in the field. If you pluck the birds, bring a plastic bag for storing the feathers.
• Cool the carcass quickly to retain flavor and maintain
  the quality of the bird. A temperature above 40ºF is
  meat’s worst enemy.
  • Wipe out the cavity with a clean cloth or paper towel. Do not use grass or snow as this will contaminate the carcass.
  • Allow air to circulate in the carcass by hanging or laying the bird in a well-ventilated place. In hot weather, place the birds individually in plastic bags and put on ice.
  • Do not pile warm birds in a mass.
  • Store the birds in a cooler or ice chest out of the sun.
• Keep the birds cool during transport.
  • The best way to store birds is in a cooler on ice. If this is not possible, keep the car well ventilated and put the birds on the back seat or the floor.
  • Do not transport them in the trunk because the enclosed space does not allow heat to escape from the birds.

Care in Processing and Storage

• Don’t cross-contaminate during processing.
  • Wash your hands, knife and cutting board with hot soapy water and rinse thoroughly.
  • When preparing ducks, remove the wings by cutting them off at the joints. Remove the head, and pluck out the pin feathers. Feathers may be removed by scalding the birds in hot water (145°F).Pin feathers and down may be removed by dipping the feathered bird in a paraffin wax/hot water mixture. After the wax hardens, the feathers may be scraped off.
  • When preparing upland birds such as grouse, pheasant, quail and partridge, skin or pluck the bird and soak in cold water for one to two hours to remove excess blood.
• Birds generally do not require aging.
  • If you wish to age birds, holding them at just above freezing temperatures for two to three days may increase the tenderness of the meat.
• For immediate use, birds should be stored in the refrigerator at 45°F or less, and used within three days. For long-term storage, the whole cleaned carcass or individual parts may be frozen at 0°F or lower.
  • Freeze meat while it is fresh and in top condition.
  • The advantage of packaging parts instead of the whole bird is that bloody spots can be eliminated by cutting out or rinsing out with cold water. Parts also fit conveniently in your freezer. Parts my be boned, and the carcass and neck may be used as a soup base.
  • Use moisture/vapor-proof wrap such as heavily waxed freezer wrap, laminated freezer wrap, heavy-duty aluminum oil or freezer-weight polyethylene bags.
  • Wrap tightly, pressing out as much air as possible.
  • Label the packages with the content and date. Use frozen packages within a year.

Care in Preparation

• Thaw birds in the refrigerator or microwave.
  • Microwave-thawed food should be cooked immediately. Other thawed meat should be used within one to two days.
  • Keep raw food and cooked food separately.
• The age of the bird determines the cooking method. Wild game always should be cooked thoroughly until the juices run clear and no pinkness remains in the meat.
  • Young birds have lighter legs, soft breastbones and flexible beaks. Old birds have darker, hard- skinned legs, brittle breastbones and inflexible beaks.
  • Game birds may be prepared like chicken. Dry cookery methods such as frying are appropriate for young birds. Moist cookery methods such as stewing or braising are appropriate for older birds.
  • To decrease the distinctive taste of some wild game, trim off as much of the fat as possible.
  • Older or skinned birds may become dry during baking. You may want to wrap the birds with bacon to prevent them from drying out.
  • Remove stuffing from the bird prior to storage because stuffing is a good growth medium for microorganisms.
  • Use leftovers within one or two days, or freeze for later use.

South Dakota is the hunter’s paradise, and the ring-necked pheasant is the king of its game birds. In order that you may better enjoy the results of your hunting in South Dakota, a project was undertaken by several state agencies to standardize pheasant recipes and to create variations in preparing pheasant dishes.

Field Care of Pheasants

It is good practice to field dress the birds as soon as feasible after they are shot. Normally, birds may be kept for a few hours before removing the entrails, but if a bird is quite shot up, the flavor of the meat is affected. Also, it is desirable to separate the birds to allow them to lose their body temperature as quickly as possible. Field dressing birds hastens the cooling process. Many hunters skin the birds rather than pluck them. However, others feel that flavor is lost when the birds are skinned.

Pheasant Cookery

When cooking older birds, it is best to add small amounts of moisture at a time, and use a covered container during part of the cooking period. This is not necessary for young birds. In general, the age of the bird may be readily determined by the spurs. The spurs, although present on a young bird, are neither long nor sharp; on an older bird, they are both long and sharp.

Allow one pheasant for two people. A larger bird may serve at least three people.

Barbecued Pheasant

1 young pheasant, cut in pieces

¼ to ½; tsp. salt

1/8 tsp. pepper

Melted butter

Your favorite Barbecue Sauce

Use breast, thighs and legs. With a sharp knife, cut meat from each side of keel or breast bone, making 2 breast pieces. Sprinkle pheasant pieces with salt and pepper. Brush well with melted butter or other fat. Line bottom of broiling pan with foil. Flatten pheasant pieces on foil. Do not use a rack. Broil with surface of meat 7-9 inches from the heat. Broil slowly. Regulate pan position so that browning begins after 10-15 minutes. Turn occasionally and baste with your favorite barbecue sauce. Keep the browning even. Broil until fork tender–approximately 30-40 minutes.

Roast Pheasant

1 young pheasant

Salt

8 slices salt pork or bacon

¼ c. oil

Rub cavity of pheasant with salt. Smoked salt may be used with bacon slices if desired. Shape or plump bird. Stuff with favorite dressing if desired. Completely cover breast and all meaty portions with strips of salt pork or bacon. Tie in place. Place bird breast side up on a rack in a shallow roasting pan. Pour ¼ c. oil over bird. Roast in 400°F oven. Do not cover. Baste with oil if necessary, and turn if necessary for even browning. Roasting time about 50 to 60 minutes depending upon size of bird and degree of doneness desired. Pheasant need not be well done. Too long a cooking period should be avoided. If dressing has been used, avoid letting it stand in bird cavity for any period of time after meat is cooked.

This method has been developed for birds that have been skinned, as many pheasants are dressed this tray. The high oven temperature and continuous basting from the salt pork or bacon slices helps to keep the meat juicy.

Roast Pheasant with Cabbage

1 young pheasant

½; c. chopped onion

½; c. chopped cabbage

1 egg, lightly beaten

¼ tsp. salt

1/8 tsp. pepper

2 Tbsp milk

1 slice bread, cubed or ½; c. bread crumbs

8 strips bacon

Combine onion, cabbage, lightly beaten egg, seasonings, bread cubes and milk to make a wet dressing. Stuff cavity of bird with dressing. Shape or plump bird, use round toothpicks for skewers, and lace with string to close openings. Completely cover breast and all meaty portions of bird with strips of bacon. Tie in place. Place bird breast side up on a rack in a shallow roasting pan. Roast in a 400° F oven until tender, about 50-60 minutes. Avoid letting dressing stand in bird cavity for any period of time after meat is cooked.

Roast Pheasant with Horseradish Sauce

1 young pheasant

4 slices bacon

1 Tbsp. horseradish

2/3 c. cream

Salt

Rub cavity of bird with salt. Shape or plump bird. Place bird breast side up on a rack in a shallow roasting pan. Cover breast of bird with strips of bacon. Roast uncovered in a 350° F oven for approximately 1 hour. Stir cream and Horseradish together and pour over bird. Stir horseradish sauce into pan juices and baste bird frequently. Continue roasting for 15 minutes longer. Serve sauce with pheasant.

Pheasant in Cream

1 pheasant, cut in pieces

1 tsp. monosodium glutamate

¼ c. flour

¼ tsp. salt

1/8 tsp. pepper

1 tsp. paprika

¼ to ½; c. sour (or sweet) cream

¼ c. cooking fat

1 3-½; oz. can mushrooms (optional)

2 Tbsp. chopped onion (optional)

Mix seasonings with flour. Dredge pieces of pheasant in seasoned flour, and, if convenient, allow them to (dry on a rack approximately ½; hour. Heat ¼-inch layer of cooking fat in skillet to 340-360° F, or until a drop of water just sizzles. Brown the pheasant pieces evenly and slowly in the heated fat. Avoid crowding the pieces in the skillet and turn them as necessary, using a kitchen tongs to avoid piercing the coating.

Allow 15 to 20 minutes for browning. Remove browned pieces from the skillet and place one layer deep in a shallow casserole. If desired, add mushrooms and chopped onion which has been browned in the fat in the skillet. Drizzle 1 to 2 tablespoons of sour or sweet cream (or 1 Tbsp. butter and 1 Tbsp. milk) over each of the browned pheasant pieces in the casserole.

Bake in a 325°F oven 45-60 minutes or until fork tender. Do not cover young bird. An older bird may be baked covered until tender, then uncovered for 15 to 20 minutes to recrisp. If needed, turn once or twice (hiring cooking so that the pieces cook and crisp evenly. Add more cream if the meat gets dry.

Variations:

• When pheasant pieces are evenly browned, reduce beat in skillet (about 220° F). Cover and cook until fork tender (120-40 minutes). Add small portions of liquid at a time, and turn as necessary for uniform cooking. Uncover last 10-15 minutes to recrisp). If desired, prepare gravy with pan drippings.
• Sprinkle dehydrated onion soup generously over browning meat instead of using fresh chopped onion.

A popular method for preparing pheasant, this recipe may be used for older birds, and the young birds, too.

Parmesan Pheasant

1 pheasant, cut in pieces

1 tsp. monosodium glutamate

¼ c. flour

¼ tsp. salt

1/8 tsp. pepper

2 Tbsp. grated Parmesan cheese

½; tsp. paprika

¼ c. butter

½; c. stock (may dissolve 1 chicken bouillon cube in ½; c. hot water)

Mix seasonings with flour. Roll pheasant pieces in mixture. If possible, place coated pieces on a rack to dry about ½; hour. Brown slowly in butter in skillet (340-360° F). Allow about 15 minutes on each side.

When golden brown, add stock or hot water in which bouillon cube has been dissolved. Cover. Simmer about 20 minutes or until tender. Uncover and cook about 10 minutes longer to recrisp.

May be used for either a young or an older bird. The Parmesan cheese is the flavor-key.

Casserole of Pheasant and Broccoli

1 10-oz. package frozen broccoli pieces

2 c. sliced or cubed cooked pheasant

¼ c. chopped pimento

1 can condensed cream of mushroom soul)

1 Tbsp. finely chopped onion

¼ c. grated Parmesan cheese

½; tsp. curry powder

2 drops Tabasco sauce paprika

Cook broccoli according to directions on package except limit cooking time to 5 minutes. Drain thoroughly and arrange in the bottom of a shallow casserole. Arrange pheasant slices or cubes over broccoli, scatter the pimento over this. Combine salt and seasonings except the paprika and a little of the cheese.

Pour this sauce over the pheasant mixture. Sprinkle with remaining cheese and with paprika. Bake at 350° F for 20 minutes. Serves 4.

This casserole dish is an excellent way to use left-over cooked pheasant.

Deep Fat Fried Pheasant

1 young pheasant, cut in pieces

¼ c. coating mixture*

milk or buttermilk

cooking fat

Cut meat from each side of keel or breast bone with a sharp knife, making 2 breast pieces. Marinate pheasant pieces in milk or buttermilk 1 to 2 hours in the refrigerator, or dip in milk. Dredge pieces in desired coating.* Dry on rack approximately one-half hour. Transfer a few coated pieces at a time to deep fat frying basket and lower into heated fat (350-360° F). Use 2 inches or more of heated fat. Remove pieces when golden brown (3-5 minutes). Serve immediately, or if you are preparing a large quantity of pheasant, keel) already fried pieces hot in a single layer in a flat casserole in a 300°F oven.

*Coating mixtures:

1. Mix:
   • ¼ c. flour
   • 1 tsp. paprika
   • ¼ tsp. salt
   • 1/8 tsp. pepper
2. Mix:
   • ¼ c. pancake mix
   • ¼ tsp. salt
3. Mix:
   • ¼ C- flour
   • ¼ tsp. salt
   • ¼ tsp. pepper
   • 1/16 tsp. oregano
   • 1/16 tsp. basil
4. Combine ingredients and beat with a rotary beater until batter is smooth.
   • 1 egg, beaten slightly
   • ½; c. milk
   • ½; c. flour
   • ½; to 1 tsp. Worcestershire sauce
   • 1/8 tsp. allspice
   • ¼ tsp. salt
   • 1/8 tsp. pepper

Pheasant Steaks

1 young pheasant

¼ c. flour

¼ tsp. salt

¼ tsp. pepper

1 1/6 tsp. oregano

1/16 tsp. basil

¼ c. butter

Use breast and thighs only. With a sharp knife, cut meat from each side of breast bone, making 2 steaks. Split thigh to remove bone. Pound steaks to even thickness. Mix salt, pepper,,oregano and basil with flour. (Variation: substitute 1 tsp. paprika for basil and oregano.) Brown steaks slowly in butter or other shortening (340- 360° F). Turn when golden brown. To test doneness, cut a gash in center of steak with a sharp knife. Steaks should still be juicy, without evidence of pink color. Cooking time will be about 3-5 minutes. Serve immediately. If desired, sprinkle with a little lemon juice just before serving.

Braised Pheasant with Mushrooms

1 pheasant, cut in pieces

¼ c. pancake mix

¼ c. butter

1 c. mushrooms

3 Tbsp. chopped onion

½; c. stock (may use 1 chicken bouillon cube dissolved in ½; c. hot water)

1 Tbsp. lemon juice

½; tsp. salt

½; tsp. black pepper

Dredge cut up pieces of pheasant in pancake mix. Brown pieces in butter until golden brown (approximately 10 minutes). Remove pheasant pieces. In the butter remaining in skillet, saute mushrooms and chopped onion until golden brown (approximately 10 minutes). Return meat to skillet, add stock, lemon juice and seasonings. Cover and simmer 1 hour or until tender. Remove cover last 10 to 15 minutes of cooking time to re-crisp meat.

This is an excellent method for older birds and is suitable for young birds, too.

Pheasant Baked in Onion Rings

1 young pheasant, cut in pieces

¼ c. pancake mix

1 large or 2 medium onions

¼ c. melted butter

1 Tbsp. lemon juice

1 tsp. Worcestershire sauce Salt

Pepper

Roll pieces of pheasant in pancake mix (or seasoned flour). Arrange dredged pieces in a single layer in a greased shallow casserole. Slice onions and blanket pheasant pieces with onion rings. Cover with melted butter. Sprinkle with lemon juice, salt, pepper, and Worcestershire sauce. Bake in 375° F oven until tender-about 1 hour. If more browning is desired, use 450° F oven last 10-15 minutes and turn pieces as necessary.

After you have dressed your deer, you may decide to sharpen your knives and complete the job rather than go the professional route for processing. You will find these cutting instructions helpful.

Rear shank Heel Round steak Rump and hip lion Loin chop or roast Rib chop or roast Top of shoulder or chuck Arm roast Front shank Breast Flank

Quartering and Cutting

While the deer is still hanging, remove the neck by following line F in the drawing. Saw the carcass down the center of the backbone, dividing it into two halves. Place the sides of venison inside down on a table and quarter by cutting between the last two ribs, line D, to ensure easy handling. If additional cutting is to be done, remove the legs by cutting close to and in front of the hipbone, line C, and between the 4th and 5th ribs, line E.

Cuts 1, 2, 3, 4, and 11

First, place leg outside down on the table and remove flank (No. 11). Cut rump (No. 4) from the round by following along line B, just below the pelvic bone. Slice No. 3 into five or six ¾;-inch round steaks. No. 2, the lower round or heel severed at line A, is suitable for a pot roast. Bone out shank (No. 1), grind meat, and use for deer sausage and deer burgers.

Loin and Ribs

Remove breast (No. 10) by cutting several inches from tenderloin muscle on the loin end (No. 5) and about 3 inches from the backbone on the rib end (No. 6) along line H. The loin and ribs, No. 5 and No. 6, can be cut into ¾;-inch chops or used as a roast.

Shoulder-Cuts 7, 8, and 9

The shoulder joint is prominent and cuts 7 and 8 can be separated along line H. If the joint cannot be found, use a saw to cut along line H. Saw off the shank (No. 9) and bone out along with cuts No. 10 and No. 8 and use for ground meat. Cut No. 7 makes a good pot roast.

Preserving, Preparing, and Cooking

Freezing is probably the most popular method of preserving venison whether you cut it and package it yourself or have it done professionally. Venison also lends itself well to curing, drying, and smoking.

When preparing venison, remove all the fat before cooking. If left on the meat, the fat imparts an unpleasant taste to the dish.

Prepare deer burgers by grinding fresh beef fat with the venison in the proportion of 2 pounds of fat to 10 pounds of venison. Add 1 ounce of sausage seasoning to each 3 pounds of sausage. When mixing your own ingredients, use 5 tablespoons salt, 3 tablespoons black pepper, and 2 tablespoons of sage for each 10 pounds of meat.

Cook venison by the same methods you use for beef of similar grade. After the fat has been removed, add suet, pork fat, or bacon to roast to keep meat from becoming dry. If barbecuing, pin strips of bacon on with toothpicks and baste with barbeque sauce.

When cooking steaks or chops, marinate first in Italian dressing to make meat tender. Cover steak with the dressing and let stand overnight. Drain and pan broil.

Basic Marinade

This is a basic marinade to aid the removal of gamey or wild taste. It may be used for venison, rabbit, squirrel, coon, or duck. Increase portions according to size of game so the meat is covered with marinade or turned so all sides are affected. It is most effective if allowed to marinate overnight. Before cooking, drain and wipe with a cloth or towel. DO NOT WASH. Prepare as desired.

1 cup salad oil

1 cup vinegar

2 medium onions, sliced

1 cup chopped celery

1 clove garlic, chopped

Additional ingredients (optional)

1 tsp salt

1 tsp pepper

1½; tbsp Worcestershire sauce

1 to 3 bay leaves

Venison Spaghetti

1 pound ground venison or sausage

¼ cup olive oil

2 tbsp minced parsley

1 cup chopped onion

2 cloves garlic, minced

1 8-ounce can tomato puree

2 6-ounce cans tomato paste

2 tbsp Worcestershire sauce

Salt and pepper

1 8-ounce box spaghetti, cooked

Parmesan cheese

Venison Chili

½; pound ground pork sausage

2 pounds venison, cubed

2 medium onions, chopped

1 medium bell pepper, chopped

2 cloves garlic, minced

3 tbsp chiDD powder

1 tbsp salt

2 15-ounce cans kidney beans

1 quart water

1/8 tsp red pepper, if desired

1 tsp paprika

In large saucepan, set on simmer, and brown pork sausage and venison. Remove sausage and venison from saucepan. Saute onions and bell pepper. Add sausage and venison; then add remaining ingredients and enough water to cover the meat. Simmer over low heat for 3 to 4 hours, stirring occasionally. Add remaining water as needed. Good served over rice. Yield: 8 to 10 servings.

Venison Roast

Venison Roast (rump or loin)

Follow directions for basic marinade to remove gamey flavor. When ready to cook, wipe off with a cloth or paper towel. Use sharp knife to punch holes deep into roast. Insert pieces of salt meat, onion, celery and garlic into each hole. Lay bacon strips across roast. Place on roasting rack, and cook in preheated oven at 325 degrees, 20 to 25 minutes per pound.

Revised and distributed by
Dean Stewart, Extension Associate, Department of Wildlife and Fisheries.

Information Sheet
328
Extension Service of Mississippi State University, cooperating with HREF="http://www.usda.gov/">U.S. Department of AgricDLture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. HREF="mailto:brown@ext.msstate.edu">Ronald A. Brown, Director SIZE=-1>

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