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Deer Recipes

 

Venison Vegetable Pot Pie  Broiled Venison Steak Chili Con Carne Venison Stew
Venison Roast Fillet of Venison Venison Meat Loaf Venison Cutlets in Sour Cream
Stuffed Venison Steak Venison Swiss Steak Country Fried Venison Steak Venison Sausage
Hot Venison Sausage Venison Chili Venison Meat Balls  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Depending on the temperature, deer should be dressed, skinned, and cooled within an hour at 60 degrees or higher and within three hours at 30 degrees. Ideally, when a deer is shot, it should be hung by the back feet, skinned, gutted, and placed in a cooler or refrigerator between 32 and 40 degrees for 4 or 5 days before freezing or cooking. Skinning before gutting will prevent a lot of hair from getting stuck to the inside of the body. Avoid spraying cold water on the carcass before it cools down. Cold water will clot blood and prevent proper drainage from tissue. Aging causes a drying and firming up of muscle tissue. The outside sheath material will also dry, making it easier to remove. Since most of the trash and hair that accidentally get on the deer are on this sheath, it can also be removed with the sheath. When weight or time till dressing are a factor, field dress as soon as possible.

Avoid using a saw when cutting up your deer. Bone dust is not only hard to wash off, but it will give the meat an odd flavor. Use a fillet knife to disjoint hams and shoulders. Experts also advise de-boning venison before freezing since the bone, although uncut, can also flavor the adjacent meat. This also saves freezer space.

Use several layers of freezer paper (not plastic) for wrapping. Venison's low fat, high water content make it extremely susceptible to freezer burn. Date packages and use within 8 months of freezing.

Additional tips:

Always wear heavy rubber or latex gloves when field dressing deer.

If intestinal contents contact meat, consider the meat contaminated; cut off and discard affected area.
 

Handle carcasses properly. Cool carcass rapidly in the field (bags of ice can hasten cooling). Age carcass at or below 40F for no longer than 5-7 days. Hang birds by feet at less than 40F for 2-3 days maximum.
 

Hold meat at or below 40F at all times. If you dont plan to consume or process meat within 3-5 days, freeze it. Thaw frozen meat only in the refrigerator, never at room temperature

Sanitize equipment and work surfaces often during handling and processing meat and poultry with a bleach solution (1 Tbs. bleach to 1 gallon water).
 

Use a meat thermometer to cook meat to proper internal temperatures (see chart). There are several types of meat thermometers available, which are easy to use and can be read instantly or remain in meat while it cooks. This helps ensure harmful bacteria are killed and meat is not overcooked. The color of meat is an unreliable indicator of doneness.
 

For jerky, steam, boil or roast meat to 165F using a meat thermometer prior to dehydrating. Dry at 130-140F until thoroughly dry. Jerky is properly dry when it cracks on bending but doesnt break.
 

For sausage preparation, keep meat cold (under 40 F) during grinding process and ensure internal temperature reaches 165F with meat thermometer during cooking.

 

Recommended Minimum Internal Cooking Temperature
for Venison

Type of meat Temperature (F)
Ground venison, sausage, bologna 165
Fresh venison (chops, steaks, roasts) 165

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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