The Value of Venison - A Healthy Choice

A delicious meal can be made using lean, low cholesterol venison.

When you hunt, you provide your family with one of the healthiest, most valuable forms of red meat you can come by—low fat, low cholesterol venison.

For the best flavor, venison should be field dressed as quickly and cleanly as possible.  Opening the body cavity and removing entrails allows the meat to cool at a much faster pace, preventing the possibility of spoilage.  If you plan to use the liver and heart, avoid letting them touch the ground during the field dressing.  Carry a plastic bag with you and place them in the plastic bag for safe transportation back to camp.
 
Hang the deer by its legs and make sure the chest is propped open.  Clean water can be used to remove debris from the body cavity.  If you don’t have access to water, wipe out the cavity with a clean cloth or paper towel.
 
Hanging can help the tenderness and flavor of the meat, but you often have to butcher deer immediately due to weather conditions or time limitations.  The carcass can hang for five to seven days at 34-38°F.  Leave the hide on while hanging to prevent moisture loss and crusting.  If the temperature reaches  40°F, skin the animal, quarter and refrigerate it.  Ensuring that deer meat will be great on the table takes a little extra care that’s not required when purchasing meat from the grocery, but think of it as part of the reason for taking pride in the finished product.
 
Ohio's deer meat is safe to eat and is very nutritious.  Hunters should wear latex gloves while field dressing and handling the deer meat or carry hand sanitizer or wash your hands thoroughly with soap and water.  Don't put contaminated hands in your mouth or rub your eyes.  Cook the meat at 152°F or higher until the meat is no longer pink in the middle and the juices run clear or freeze the meat for 24 hours.
 
See delicious venison recipe ideas.