Hunting and fishing for food is one of the most rewarding things a person can do. What a wonderful feeling to know that you can locate, kill, and prepare wild game meat for yourself and your family. At first, this concept may seem silly, but once you’ve experienced it, you will understand how empowering it is.
Most new hunters are clueless about handling wild game once it’s dead. This is a skill that new hunters must learn. It is critically important that we do not let God’s wonderful creations go to waste. As hunters, if we are willing to pull the trigger or send the arrow, we must be sure that we are prepared to handle the animal carefully and consume it properly.
I have broken down a few key tips to prepare you for the process of handling wild game meat from the field to the table.
Consider the shot placement first!
This is certainly where it starts. It is critically important that we follow two rules when hunting wild game. Following these two rules will set you up for success when harvesting wild game for food. Bad shots are a good way to lose quality meat, or even worse, the whole animal!
#1 Take responsible shots or none at all
Bad shots lead to wounded animals and wasted meat. A poorly placed shot could result in animals running further, and maybe into places where we can’t find them. A bad shot can also destroy parts of the meat that should be left intact.
The other problem with bad shots is the risk of losing large parts of the meat. A shot to the hind leg could ruin that entire section. A shot to the gut could ruin the meat in the surrounding areas such as the inner loins. Furthermore, gut shots make field dressing and butchering an unpleasant process.
If you don’t have a clear shot of the vital organs on large game, or a head or front shoulder shot on small game, don’t squeeze the trigger or release the arrow. There will be other opportunities.
#2 Practice with your weapon
If we want to take responsible shots, we not only need to practice patience, but we also need to be good and accurate with our weapons. The only way to accomplish this is with practice through repetition. Take the time to practice and be professional.
Field dressing wild game
Field dressing is the first step of the process when it comes to handling wild game meat. It is important to field dress the animal as quickly as possible after the kill. Leaving the internals in the animal can lead to spoiling much faster. Removing the internals will help to avoid spoiling and will begin to cool the animal which is what we want.
During the field dressing process, there are a few things to consider.
- Make the opening as small as possible. This will help keep dirt and bacteria away from the meat.
- Avoid cutting into the bowels or stomach and exposing bacteria to the meat
- After field dressing, try to close the opening to keep the inside of the animal clean.
- Perform the field dressing as quickly as possible. The more time we spend on this, the more chances for bacteria to get where we don’t want it.
- If the weather is warm, you can put bags of ice inside the animal to keep it cool. Just make sure to keep cavity closed the best you can.
- Leave the skin on!
Transporting wild game meat
After field dressing, it is important to get the animal to the place of processing in a good manner. Here are a few things to consider when transporting.
- Keep the animal dry. Use a camper shell, tarps, or other means of keeping the animal dry.
- Avoid having the animal in direct sunlight. The warmth of the sun can speed up the spoiling process and provide a good environment for bacteria growth. Keep the animal covered or out of direct sunlight, even if the vehicle is moving.
- Keep the transportation time to a minimum. Stopping for lunch at your favorite diner may not be the best option.
Processing wild game meat
I will keep this section minimal for now. We will discuss processing meat in other posts. Check out other blog posts here.
For now, here are a few things to consider when cutting, packaging, and processing meat.
- For big game, it may be necessary to let the animal hang to remove as much blood as possible. Most of the blood will be released during the harvest, but hanging the animal can eliminate even more. Removing blood makes the dining experience more pleasant. Small game and fish can be placed in cold salt water to remove blood in the refrigerator.
- Always keep cutting utensils clean. Soapy warm water does the trick.
- Keep cutting boards and table surfaces clean.
- Keep the meat cool during the entire process. If you don’t have a walk-in cooler for processing, get the meat into the refrigerator as soon as possible. You can always bring it back out later.
Storing wild game meat
Bacteria grow over time. Even in the fridge! Make sure that your refrigerator is below 40F. However, even at this ideal temperature, meat can only stay in the fridge for several days to a week. If meat looks discolored, smells unpleasant, or feels sticky or slimy, throw it out.
If the meat is not used quickly, it should be frozen as soon as possible to reduce bacteria growth. Freezers should be at or below 0 degrees F. Consider buying a cheap thermometer for the refrigerator and the freezer. You may be surprised that they aren’t set right!
When putting meat in the freezer, eliminate as much air as possible. Use freezer bags, freezer paper, or vacuum-sealed packages to avoid freezer burn.
Frozen meat should be thawed in the refrigerator. Keep in mind, that once thawed, the bacteria growth process begins again. Meat should be cooked quickly after it’s thawed.
Conclusion
New hunters can feel overwhelmed after the initial excitement of killing an animal. They suddenly realize they have to do something with it. Unfortunately, many are not prepared for the cleaning and packaging process. However, the whole family can enjoy dining on wild game if these basic methods are practiced.
For further information that gets a little more scientific, check out this article by Penn State Extension.
For ideas on cooking your wild game, check out the wild game recipes here.
Good Luck
