By Nick Simonson

Perhaps that big buck is walking into view and you’re already sizing up some sizzling tenderloins on the grill or pondering what spices to add to your favorite sausage mix to get the right blend of sweet and heat that everyone in your family will love.  Maybe you’re in the process of field dressing a hefty doe and are wondering how the whole process impacts the quality of steaks, roasts and stew meat that you’ll end up with.  From field to fork, there are many facets to consider, relates Rod Haugtvedt, owner of Valley Meat Supply in Valley City, an award-winning butcher shop and wild game processor.

The Shot

“The first thing you’d start out with is making a good shot on the deer, that way you don’t have to worry about any of the inner contents moving around.  Then get the meat cooled off and get it cleaned up and everything should be very tasty,” Haugtvedt advises.

Aiming for that area behind the front shoulder sets up a shot that likely strikes the lungs or heart of a deer, or both, and allows for a quick and humane kill in the field, in addition to not damaging choice cuts of meat inside such as the tenderloins near the rear of the animal or the backstraps up higher in the torso.  Further, having an accurate gun and getting a clean shot up near the front avoids puncturing a deer’s stomach, bladder or intestines which can contaminate the meat with wastes and fluids. Should this happen, field dressing the animal properly becomes even more important.

Field Dressing

“Try to be as careful as you can field dressing it.  Sometimes it’s hard if you’ve got a bad shot but take your time field dressing and try to do the best job you can,” Haugtvedt stresses, adding, “wash the cavity out, which really does help that way or at least try to trim up anything that would have got in there that you don’t want,” he concludes.

A sharp knife to get into the cavity works wonders and lessens the time spent working through the hide and the connective tissue around the vital organs.  A bone saw, such as a Sagen saw, with a plastic protector at the end to prevent cutting or snagging on organs such as the stomach or intestines helps open up the pelvic bone area for easier washing of a cavity and allows for the separation of the sternum to get more cool air and water easily in to help quickly chill the meat from the outset.

Transport

When transporting deer – whether that’s back to a farm, shed or garage for at-home processing or to a meat locker or butcher shop – keeping the meat covered and free from dust, dirt and debris helps ensure that venison stays clean and sanitary.  Utilize a clean tarp to wrap the deer and keep it in a covered truck bed to minimize those elements.  Keeping the hide on it until drop-off at a processor is a good tip as well to prevent contamination.

“If you’re going to bring it someplace, you can leave the hide on it which does help to keep it clean, as opposed to taking it off and then transporting it otherwise,” Haugtvedt suggests.

Processing & Storage

When the butchering process starts, it’s recommended to have the meat chilled down to a cool temperature to aid in cutting, wrapping, and ultimately storing it in its very best condition.  Processing warmer meat and then freezing it may affect the long-term quality, so getting that meat cold is an important first step before the cutting and packaging begins.  From there, the enemy is air which can quickly cause freezer burn just a few weeks into storage. 

Whether utilizing freezer bags, wrapping paper or home vacuum-sealer setups, Haugtvedt stresses that a tight wrap which eliminates any exposure to oxygen in the packaging will allow for the longest storage of venison and limit freezer burn.

Preparation & Cooking

Venison is a lean meat, packed with protein and not much fat, so going with the traditional “low and slow” cooking method works best for most whole muscle cuts that come out of a deer.  Those from the loins, however, can be cooked quickly on the grill and should not be overdone, so as to prevent the choice cuts such as steaks from the back straps or the coveted tenderloins from quickly becoming tough and dry.  Marinades can also help with preparation of cuts for cooking and add flavor.

“Normally low and slow with a lean piece of meat like that works well. Keep moisture in it.  Grills work very good if you’re doing anything off the loin.  Anything off the rounds is a tougher piece of meat, just like beef or anything else. Keep it moist, keep it cooking slow, or cooking for an extended period of time at low heat makes it very good,” Haugtvedt directs.

For those processed treats such as sausage, sticks and venison, Haugtvedt says that it’s a wide world of flavors, spices and tastes for hunters-turned-chefs to explore after the hunt and with all the information available on the internet, mixing tutorials on YouTube and other online resources are there for guidance.

“Every area’s got a different taste to it, everybody’s got a different taste.  You just play around, and you’ll find what you really like,” he concludes.

With these tips in mind, and the options available to hunters to process their harvest, getting the most out of a deer comes from field care, cleanliness, and a little experimentation each season, both during and after the hunt.

Simonson is the Lead Writer and Editor of Dakota Edge Outdoors.

Featured Photo: Mastering Meat. Knowing how to cook various cuts of venison – such as these seasoned backstrap medallions – and how to care for the meat from field to table will help you get the most out of each deer you tag. Simonson Photo.