Field to Table

  • Poor handling, and not the deer's diet, is usually the reason for the gamey taste of some venison. Unlike cattle, deer have a diversified and unmedicated diet.
  • Immediate field dressing (gutting) is essential! This means it's done in the field, within minutes of the kill. Most blood is drained at this time. Avoid cutting into the intestinal tract! Wash out a gut shot carcass as soon as possible. The heart and liver are commonly saved.

  • Hang and age deer with the hide on for a week if the temperature allows. Temperature is ideal just above freezing. Do not leave hanging if temperature rises about 40 degrees F.
  • Once butchering is started, keep on going until finished! Avoid carrying musk scent from the outside of the deer to the meat. Wash hands with soap to be sure.
  • Mushroom soup or sauce is a traditional cooking aid.
  • Because the meat is naturally low in fat it should never be overcooked. Rare to medium cooking usually gives the best results.

For More Tips on Venison Care try the Care & Handling of Deer from Field to Table