Tips for hunters: handle deer meat safely

Fact: Calorie and fat content varies with the age, species and feed of the deer. On average, a three and one-half ounce serving of deer, roasted, has 158 calories; 3.2 g. fat (1.25 g saturated fat); 112 mg. cholesterol; and 54 mg. sodium.

KSU News Service

MANHATTAN --- Deer season is a time of great anticipation for many Kansas families. Some enjoy the hunt, while others look forward to the delicious dinners that will follow, said Karen Penner, K-State Research and Extension food safety specialist.

"Deer meat, which is similar to domestic animal meats, is a good source of protein. It is important, however, to handle the fresh- killed deer properly to maintain meat quality and assure safe food for family and friends," she said.

The food safety specialist offers these tips for deer hunters and their families:

- Hunt safely and abide by game regulations.

- Be prepared to handle meat in the field. Recommended equipment includes a sharp hunting knife, small hatchet, a whetstone or steel, about 12 feet of light rope or nylon cord, plastic bags, and clean cloths and/or paper towels suitable for use with food (not recycled). One or more pairs of rubber or surgical gloves, a canteen filled with water and matches also are recommended, Penner said.

- Bleed, cool and field dress the carcass promptly (instructions included).

"A bullet or arrow may have caused enough damage to bleed the animal sufficiently. If, however, the animal is shot in the head, it will need to be bled. (If the animal head is to be mounted as a trophy, take care not to sever the throat.)

"Cool the carcass quickly to prevent bacterial growth. To speed cooling, use a clean stick to prop open the chest and allow air to circulate, or fill the cavity with bags of ice," she said.

If the weather is warm, hunters can aid cooling by skinning the deer. The carcass also should be sprinkled with ground pepper and wrapped in cheesecloth to discourage flies and other insects. In cooler weather (28 to 35 degrees F), the carcass or quarters can be wrapped in a sheet and hung to chill in a ventilated shed.

The carcass should not be allowed to freeze because freezing can toughen the meat, Penner said.

- Keep the carcass clean. Wipe out excess blood in gutted cavity with a paper towel or clean cloth. Use as little water as possible - damp meat is likely to spoil more quickly. Remove loose hair and foreign particles, such as dirt or gravel, and remove bloodshot areas. Using snow or grass to wipe out the carcass, which can increase the possibility of contamination, is not recommended.

- Keep the carcass cool while transporting it to the meat processing site. Keep the carcass out of direct sunlight, but allow air to circulate around it. Placing a still-warm carcass across the hood or roof of a car or in the trunk is not recommended, Penner said.

- Want to age the meat?

"Aging is thought to tenderize the meat and make it more flavorful. If aging the meat is planned, leave the hide on and be sure to maintain proper temperature. Aging is not universally recommended. For example, if adequate cooler space is not available, the meat is likely to dry out or spoil. Carcasses with little or no fat are not good candidates for aging because the aging process can dry out the meat. And, if the meat will be ground, aging is not necessary," she said.

- Processing at home? Wear surgical or rubber gloves suitable for kitchen use. Wash knife, hands and cutting board in hot, soapy water often.

- Store meat properly. Meat that will be used in two to three days can be wrapped and refrigerated. Like other meats, keep raw meats separate from cooked meats and other foods, Penner said.

When properly wrapped and frozen, game will keep nine to 12 months. Use moisture/vapor-proof wrap, such as heavily waxed freezer wrap, laminated freezer wrap, heavy-duty aluminum oil or freezer- weight polyethylene bags to prevent freezer burn. Press the air out of packages before sealing; seal tightly, label and date. Avoid overloading the freezer - freeze only the amount that can be solidly frozen within 24 hours.

"Attempting to can the meat without a pressure canner is unsafe. Low-acid foods, such as meat and many mixtures of foods, should not be canned using the water bath method. A pressure canner is needed to achieve a high enough temperature to eliminate clostridium botulinum spores," the food safety specialist said.

- Thaw frozen meat in the refrigerator or microwave oven. When using the microwave to thaw frozen meat, plan to continue the cooking process immediately. Meats thawed in the refrigerator should be used within one to two days of thawing, Penner said.

- Cook game to a safe temperature, at least 160 degrees F, to reduce risks from foodborne bacteria that may be present. Larger game, such as deer, exercise more than domestic animals and eat a different diet so the meat may have less fat, which can make it dry and/or less tender. A moist heat method, such as braising - simmering meat with a small amount of liquid in a pot that is covered - is recommended. Steaks and chops can be broiled or pan

fried.

- Not fond of a game flavor? The distinctive game flavor is attributed to the fat on the meat. To minimize game flavor, trim visible fat from meat. Add other sources of fat, if desired, or choose spices or a marinade to help mask the game flavor. Marinate meat, covered, in the refrigerator. Discard unused marinade.

For more information on game and game cookery, contact the local Extension office.

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