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

1. What are the characteristics and uses of various white-tailed deer meat cuts? Post Hunt Management Unit 16

2. 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.

3. 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

4. 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.

5. 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.

6. 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

7. 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

8. Key Question #6 What 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)

9. Key Question #6 What 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. Jerky 1. Meat cut into strips and smoked and dried.