What are the characteristics and uses of various white-tailed deer meat cuts?

Post Hunt ManagementUnit 16

Key Question #1 Why is proper handling of game an important aspect of harvesting wildlife?

1. Wild game is priceless  a. It can not be purchased in a

supermarket  b. It is not “For Sale”  c. It has a rich flavor  d. It is low in fat and calories  e. It is high in protein and minerals  f. Generally it has not been exposed to

feed additives 2. Taste and quality can be easily influenced

if not handled properly in the field.

Key Question #2 What are some key aspects of selecting a hunting knife?

1. Knife selection  a. Select an all-purpose knife.  b. Most hunters prefer folding knives.  1. folding drop-point 2. folding clip-point  c. Folding knives are safer and easier to carry than straight

knives.  d. The blade should be stainless steel.  e. The blade should be hard but not brittle.  f.A sharp blade is critical for safety.  1. requires less pressure 2. better control

3. keep blade sharp with a sharpening tool  

    

Key Question #3What are some factors to consider before the hunt?

 

1.Good planning can ensure a quality harvest. 2. Always be aware of individual state regulations

in terms of hunting procedures and quartering and skinning in the field.

 3. If trophy hunting contact taxidermist for proper handling of the antlers and head in the field.

 4. Make arrangements with local processor. 5. Before taking the animal consider…  a. Location – how you will remove the animal

from the area.  b. Shot placement – a quick clean shot produces

more tender and flavorful meat.  

Key Question #4 What rules should be applied to care for venison before processing?1. Remove viscera immediately after killing animal. 2.Cool carcass quickly and thoroughly. 3.Allow air to circulate in the body cavity. 4.Keep the meat cold until it is processed or cooked. 5.Do not remove or handle the external scent glands

on the rear legs. 6.Liver damage is common. 7.Do not skin an animal in the field. Use a game bag

if necessary. 8. If temperature is 40 degrees F or higher , process

as soon as possible.            

Key Question #5 What are the qualities of large mammal meat?

 

1. If properly processed from field to table it is very tasty.  2. It is leaner than beef and lower in calories.  3. It can be tough and dry if not properly cooked.  4. External fat should be removed before cooking to avoid

“gamey” taste.  5. Should be cooked with a moist heat.  6. The wild game meat should always be thoroughly cooked. Bear

meat can cause trichinosis if not properly cooked.  7. Recipes for venison work well for antelope, elk and moose.  8. Elk probably tastes most like beef.  9. Meat taste is influenced by…   a. Age of animal b. Time of year harvested c. Gender of the animal d. Diet of the animal

Key Question #6 What are some key factors in cooking large game meats?

 

1. Various cuts of venison can be used for various products:

  a.steaks b. chops c.roast d. ground

meat e.stew meats

Key Question #6What are some key factors in cooking large game meats? (continued) a. Roasting   1. Dry heat – high temperature a. roast should be 2-5 inches thick b. brown in hot fat c. roast in hot oven 400-450 degrees F d. cook only to rare or medium

e. if cooked too long result is meat will shrink and become dry

  2. Roasting – low temperature a. cover meat with bacon or baste frequently b. cook slowly at 300-350 degrees F

c. if cooked slowly roasts can be prepared rare, medium or well done (except for bear meat)

3. Moist heat (braising)

Key Question #6What are some key factors in cooking large game meats? (continued)b. Sausage

  1. Pork is added to game meat to make sausage.

2. Generally fat needs to be added to provide a juicy, flavorful sausage.

 c. Jerky1. Meat cut into strips and smoked and dried.