How to Prepare Deer Meat After Killing
After successfully hunting and killing a deer, the next step is to properly prepare the meat. Preparing deer meat is an essential skill for any hunter, as it ensures the meat is safe to consume and maintains its quality. Here’s a step-by-step guide on how to prepare deer meat after killing.
1. Field Dressing
Field dressing is the process of removing the internal organs from the deer immediately after the kill. This should be done as soon as possible to prevent the meat from spoiling. To field dress a deer, follow these steps:
– Locate the deer’s anus and make a small incision.
– Reach in and pull out the rectum and intestines.
– Remove the liver, kidneys, and heart, which are commonly used for cooking.
– Cut the deer’s throat to drain any remaining blood.
– Wrap the organs in a clean cloth or plastic bag and dispose of them properly.
2. Skinning the Deer
Once the field dressing is complete, it’s time to skin the deer. Skinning the meat is essential to remove any hair and to ensure that the meat is clean and ready for processing. Here’s how to skin a deer:
– Cut the skin at the base of the neck, following the contour of the head.
– Continue cutting down the back of the deer, along the spine, and down to the tail.
– Work your way around the legs, removing the skin from the belly and the insides of the legs.
– Once the skin is completely removed, hang the deer upside down in a cool, dry place to bleed out and tenderize.
3. Aging the Meat
Aging the meat for a few days can greatly improve its flavor and tenderness. Hang the deer meat upside down in a cool, well-ventilated area, such as a meat locker or a cool basement. The ideal aging time is between 7 to 14 days, but it can be done for up to 21 days. Keep the temperature between 35°F to 40°F during the aging process.
4. Butchering the Meat
After the meat has aged, it’s time to cut it into usable portions. Use a sharp knife to separate the tenderloins, backstraps, and other prime cuts. Be sure to trim any excess fat and connective tissue. Here’s a basic guide on the cuts:
– Tenderloins: These are the most tender and flavorful cuts, located on either side of the spine.
– Backstraps: These cuts are located along the back, between the tenderloins and the leg.
– Ribs: The ribs are located on the sides of the deer, near the belly.
– Legs: The legs can be cut into steaks or roasts, depending on your preference.
5. Storing the Meat
Once the meat is cut, it should be stored properly to maintain its quality. For short-term storage, you can place the meat in a refrigerator at 35°F to 40°F. For long-term storage, freeze the meat at 0°F or below. Wrap the meat tightly in plastic wrap or place it in airtight containers to prevent freezer burn.
In conclusion, preparing deer meat after killing requires careful attention to detail. By following these steps, you can ensure that your meat is safe to consume and that you get the most out of your hunt. Happy hunting and happy cooking!
