Bagging a good sized deer can get you a load of fresh venison; on average 70 lbs worth, and 100 lbs is not unusual. According to meat processors, an average 145 lb deer will yield 8 lbs of tenderloin, 14 lbs of roasts, and 18 lbs of steaks and 20 lbs of ground venison.

If you are not planning a huge cookout, you probably want to find ways to prepare and store your venison. Preparing a deer from the field to the table takes a lot of patience and experience. Most hunters rely on professionals to process and package their venison. The meat processor has the right equipment to hang the deer and keep it cold while working on it. But before you can get the meat processed, refrigerate the deer as soon as possible after the kill (at least 3 to 4 hours after). If the air temperature in the field is below 50 F pack the deer body cavity with ice to keep it cool.

There are many food safety concerns when handling venison because of the parasites and tapeworms that are commonly found in the meat. It is recommended to freeze the meat for at least 24 hours (48 hours is preferred) or roast, boil or steam the meat to 160 F before making sausage or jerky. This temperature will effectively kill the parasites, microbes and worms.

Aging Venison…

Leave the hide on the deer and hang the deer in temperatures between 34 F and 36 F for up to two weeks. Aging venison makes the meat tenderer. If you don’t have the facilities to age the venison, process the deer meat within 4 days of the kill.

Freezing Venison…

First, trim the fat off the venison as fat has a tendency to undergo flavor changes in storage. Next divide the meat into meal serving portions. Take precautions to avoid freezer burn by using moisture and vapor proof wraps such as freezer wrap, heavy duty aluminum foil, plastic freezer storage bags, and laminated freezer wrap. Press as much air out of the bag before sealing. The meat should solidify within 24 hours, so avoid over loading the freezer. Well packaged and frozen meat can store well at 0 F; ground meat and stew venison, stores for 2 to 3 months and roasts and steaks store for 8 to 12 months.

Canning Venison…

Venison can be canned but should be done within two days of the kill. Do not attempt to can meat unless you have a pressure canner. Process and can your meat using the recommended pressure according to your altitude.

Thawing Venison…

Never thaw venison at room temperature, this increases the bacterial growth. Frozen venison should be thawed at temperatures below 40 F (in the refrigerator). This may take 24 hours for 5 lbs of meat. Once thawed the venison should be used within two days. Ground venison should be used immediately after thawing because it has a higher bacterial content. Food thawed in the microwave should be used immediately.

Cooking…

Cook venison to at least 160 F to destroy food borne microbes and when reheating leftovers bring the temperature of the food to 165 F. If you are cooking using a microwave make sure your food has no cold spots. It is best to cover, stir and rotate food cooked in the microwave for even heating.