Avoid these commonly made errors this season and everyone at the dinner table will be asking for a second plate of your venison.
Poorly Placed Shots – can lead to blood, stomach content and entrails tainting large portions of the meat. Hunters may also be forced to back out and leave the deer overnight to prevent pushing and possibly losing it, which is why accurate and lethal shots are so crucial.
Field-Dressing Delays – failing to allow the meat to cool quickly can lead to disastrous results. Bacteria, internal bleeding and the release of gases can generate foul tasting venison. Field-dressing your deer quickly and correctly ensures better tasting venison.
Aging & Curing Mistakes – allowing venison to properly age and cure is extremely important. However, fluctuating day and nighttime temperatures can cause major problems. Wash and place your butchered venison in a contractor’s bag that can be stored in the refrigerator with a steady and consistent temperature for proper aging.
Improper Trimming – deer meat is much more lean than beef, but you still need to cut-away any excess fat, sinew, and connecting tissues. Anything that is not red meat should be removed to avoid tough or bitter tasting venison.
Using A Bad Butcher – some wild game butchers do a poor job caring for deer after drop-off. They can leave deer piled up outside for extended periods, cut meat with contaminated or heavily used knives, and rush through the trimming process.
Faulty Wrapping & Packaging – not properly wrapping or packaging venison can cause freezer burn, which is an absolute taste destroyer. Utilizing a quality vaccum-sealer or professional grade freezer paper is the only way to go when freezing venison. You also need to be sure to date and label each package of meat separately.
Forgetting To Marinade – not allowing the meat to soak for 24 to 48 hours in Coke, Pepsi, or Italian Dressing before cooking can cause the venison to have a strong or wild taste.