| General Information
Venison is an excellent meat, but for optimum flavor care should be taken
from the moment the deer is recovered until the meat has been cut-up and
refrigerated. How quickly the animal is field dressed and how it is field
dressed is often just as important to having a good quality meat as how it
is cooked.
The blood and other bodily fluids that are gathering in the deer's body
cavity should be removed quickly as practical. The sooner the organs
(which deteriorate rapidly), and fluids, are removed, the faster the meat
will cool. Before you start field dressing your deer, remember that
it is important to keep dirt and foreign matter away from the exposed
meat.
Another important consideration in field dressing deer is that it
reduces the weight of the animal for dragging. On the other hand, if you
don't have to drag your deer very far, it is often cleaner to field dress
it while it is suspended rather than dragging a deer with open body cavity
through and across leaves, dirt and creeks. |
having
a few more simple items just makes the job a little easier.