![]() Use of ground pepper and cheesecloth to cover the meat can help with deterring flies. Keep meat in the shade with good air circulation. Cool the meat quickly by filling the cavity with bags of ice. Freezing the carcass may cause the meat to toughen. Refrigerate as soon as possible for best quality. ![]() Time/temperature on the day of the hunt: During warm hunting seasons (over 40 F), meat will need to be chilled within three to four hours of the kill. Here are a few things to consider before the hunt to make sure that your meat is properly cared for. Planning ahead is the key to having a safe meat supply. Considerations How do I keep the unprocessed venison safe? Symptoms of illnesses caused from consuming parasites can range from mild discomfort to severe illness and possibly death. One common parasite is Toxoplasma gondii, the cause of the disease toxoplasmosis. E.coli, for example, is found in the intestines of wild game and can be easily transferred to the meat during butchering.Īlso be aware that parasites and tapeworms are commonly present in wild game. Proper field dressing of wild game, such as deer, is the first step in reducing the risk of food borne illnesses caused by pathogens such as E.coli, Salmonella, and Toxoplasma. Food Safety Concerns During Harvest and Transport Because wild game is more active, it may be less tender, and the fat may have an unpleasant taste, which you may want to remove before storage or use. Venison is typically a very lean meat and may contain a “gamey” flavor. This fact sheet serves as a reference for the safe preservation of venison, defined by United States Department of Agriculture (USDA) as meat from deer, elk, moose, caribou, antelope, and pronghorn.
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