Cooling key for deer meat

For deer hunters, taking a deer is a satisfying adrenaline rush, often culminating several weeks of practice, scouting and preparation.

However, once the deer is down and tagged and photos snapped, the real work begins – caring for the meat.

No matter the weather, cooling a deer soon after the kill is important. When weather is mild, hunters must take special care to ensure their hard-earned deer is fit for the table.

As soon as the deer is recovered, it’s important to field-dress the animal so the carcass can begin cooling. Be careful to keep dirt, hair and debris away from exposed meat while dressing and when dragging the deer to the vehicle.

Ideally, hang the deer in a clean, cool building. It’s often best to remove the hide so the meat can continue to cool. If you plan to have the deer processed by a commercial butcher, it’s a good idea to contact them as soon as possible to make arrangements for delivery.

If you plan to butcher the deer yourself, make sure you have a cool, clean place. Many hunters like to age their deer, but a cooler is often necessary for this. Ideally, venison should be aged at 39 degrees. Cooler than this, and the meat may freeze; warmer, the meat will spoil.

With a little extra effort, successful deer hunters will enjoy months of rewarding venison meals.