Nov. 27, 2014

KDWPT has an easy-to-follow video to show you how

PRATT – Eating a “gamey” piece of wild meat can be a deal-breaking experience for some. For those with sensitive palates, it can be enough to swear off wild game altogether, while for others it’s simply a less than favorable taste. The truth is, Kansas big game rarely possesses such a robust flavor when prepared properly, so if you find yourself disguising your venison in a can of cream of mushroom soup or a big pot of stew, you may want to reassess your field care practices.

The Kansas Department of Wildlife, Parks and Tourism has a brief, easy-to-follow video on field dressing your harvest that will walk you through the process from start to finish. Visit ksoutdoors.com and click “Hunting/Big Game Information” to view the video.

After a shot has been placed and the deer recovered, a hunter should immediately tag the carcass and begin cooling the meat. This can be done by immediately field dressing, or gutting, the carcass. The first step in dressing the deer should be to remove the deer’s entrails. Next, prop open the ribcage and let cool air circulate throughout the body cavity. After a few minutes have passed the carcass can then be moved to the final location of processing, taking care to keep the meat clean.

If you plan to use a commercial butcher/processer, it’s a good idea to call ahead and make sure they are open and can get your deer into the cooler. If you plan to process the meat yourself, you’ll need a cool, clean place to hang the carcass, which should be skinned as quickly as possible unless temperatures are very cool. Prompt skinning is another important step in cooling the meat when temperatures are mild. Once meat has been processed, it’s time to hit the grill.

Since venison is very lean, adding a strip of bacon to steaks or mixing beef tallow or sausage to the burger can add great flavor to the meat. The only “trick” to cooking tasty venison, is not overcooking it as there is a fine line between just right and overcooked. Venison, as with all wild game, should be carefully cooked to medium or medium rare. Let the meat rest a few minutes after cooking while you prepare your sides. Your taste buds, and those of your friends and family, will thank you.

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