| Bagging a good sized deer can get you a load of | | | | divide the meat into meal serving portions. Take |
| fresh venison; on average 70 lbs worth, and 100 lbs is | | | | precautions to avoid freezer burn by using moisture |
| not unusual. According to meat processors, an | | | | and vapor proof wraps such as freezer wrap, heavy |
| average 145 lb deer will yield 8 lbs of tenderloin, 14 lbs | | | | duty aluminum foil, plastic freezer storage bags, and |
| of roasts, and 18 lbs of steaks and 20 lbs of ground | | | | laminated freezer wrap. Press as much air out of the |
| venison. | | | | bag before sealing. The meat should solidify within 24 |
| If you are not planning a huge cookout, you probably | | | | hours, so avoid over loading the freezer. Well |
| want to find ways to prepare and store your venison. | | | | packaged and frozen meat can store well at 0 F; |
| Preparing a deer from the field to the table takes a lot | | | | ground meat and stew venison, stores for 2 to 3 |
| of patience and experience. Most hunters rely on | | | | months and roasts and steaks store for 8 to 12 |
| professionals to process and package their venison. | | | | months. |
| The meat processor has the right equipment to hang | | | | Canning Venison... |
| the deer and keep it cold while working on it. But | | | | Venison can be canned but should be done within two |
| before you can get the meat processed, refrigerate | | | | days of the kill. Do not attempt to can meat unless you |
| the deer as soon as possible after the kill (at least 3 to | | | | have a pressure canner. Process and can your meat |
| 4 hours after). If the air temperature in the field is | | | | using the recommended pressure according to your |
| below 50 F pack the deer body cavity with ice to | | | | altitude. |
| keep it cool. | | | | Thawing Venison... |
| There are many food safety concerns when handling | | | | Never thaw venison at room temperature, this |
| venison because of the parasites and tapeworms that | | | | increases the bacterial growth. Frozen venison should |
| are commonly found in the meat. It is recommended to | | | | be thawed at temperatures below 40 F (in the |
| freeze the meat for at least 24 hours (48 hours is | | | | refrigerator). This may take 24 hours for 5 lbs of meat. |
| preferred) or roast, boil or steam the meat to 160 F | | | | Once thawed the venison should be used within two |
| before making sausage or jerky. This temperature will | | | | days. Ground venison should be used immediately |
| effectively kill the parasites, microbes and worms. | | | | after thawing because it has a higher bacterial content. |
| Aging Venison... | | | | Food thawed in the microwave should be used |
| Leave the hide on the deer and hang the deer in | | | | immediately. |
| temperatures between 34 F and 36 F for up to two | | | | Cooking... |
| weeks. Aging venison makes the meat tenderer. If you | | | | Cook venison to at least 160 F to destroy food borne |
| don't have the facilities to age the venison, process the | | | | microbes and when reheating leftovers bring the |
| deer meat within 4 days of the kill. | | | | temperature of the food to 165 F. If you are cooking |
| Freezing Venison... | | | | using a microwave make sure your food has no cold |
| First, trim the fat off the venison as fat has a | | | | spots. It is best to cover, stir and rotate food cooked in |
| tendency to undergo flavor changes in storage. Next | | | | the microwave for even heating. |