Q. 150) I do have some questions I was wanting to ask.  I need some advice.  My husband is an avid hunter.  And I can honestly say that I haven't bought meat at a grocery store in over 6 years!  I love to prepare deer meat for the table but something I haven't been able to do is figure out how to get the "wild" taste out.  I have marinated different pieces before, but I still have that taste (which seems to intensify when you refrigerate leftovers).  I was wondering do I soak it in something to remove it before marinating or what?  And we do our own processing when deer season rolls around here.  Do I need to do something to it to get rid of the taste before we package it?

Also, one more question that you may not know the answer to. But here goes...my husband has hunted here in our home state of Tennessee all his life.  We don't have very big deer around here and I know it is his dream to "get a big one" one day.  I would love to send him somewhere to hunt (like for an anniversary present).  But when I check on line, on TV, or in hunting ads all of the places are so expensive--I can't afford it.  Is there a place where good size deer can be taken that don't require me getting a loan to send him?

Q. 149) At what temp can I age venison in a frig and for how long?

Q. 148) My husband goes hunting here in Spokane Wa. This year our temps are off the chart at anywhere from 65 to 75 degrees during the day. About 40 to 50 at night. He considers himself old school. He says that hanging the meat as always for a 3 to 7 days in this temp is ok. I say not. We don't have access to a walk in cooler. What is the safe way to do this or is he right. Also when he and his friend butcher the deer it's kinda a free for all. I think we could get much better use out of the meat if we had some kind of chart. For instance he says the ribs are no good to eat, that you can't make stock from the bones, etc. I have a hard time believing this. It seems to me so much goes to waste. It doesn't seem right, especially since he is the last to get a deer if at all the meat is treasured here at our house. Do you have a butcher chart?

Q. 147) If frozen deer meat is thawed and kept in the refrigerator, should it still be okay to eat after a week?

Q. 146) I'm looking for a recipe for dried deer! Just like dried beef,I like it salty and smoked of course.

Q. 145) What is venison??? My husband says it`s lamb. But i`m not sure he`s right!!! Please let me know.

Q. 144) I'm going deer hunting in some pretty rugged country. What is the best way to quarter out a deer in the field?

Q. 143) I would like to now how to make deer brats?

Q. 142) How can you tell if the deer meat is freash when someone is hunting out of season?

Q. 141) For the next time we make venison sausage. We used previously frozen ground venison and were wonderding how long to par boil so we can refreeze it.

Q. 140) I live in Houston TX and I am going on a hunt next week Oct.4th,5th,6th outside of San Antonio TX. I am hopeing to harvest 3 doe. The weather has been hot and day times temps there will be around 88 degrees.There will be a cooler available for 2.5 days. I plan on skining the deer out the 3rd day and packing them on ice until I get back home ( Houston ), then I will process them vacume pack and freeze the meat. Have you got a better way of handleing the deer meat? I want to get the most favor I can from the venison. I think leaving the meat on ice and bleeding out you loose the favor of venison.I have no choice but to skin and quater the deer and put them on ice. Should I leave the hide on quater and put on ice?. I have a 6 hour drive between San Antonio and Houston. Please give me your best advice ASAP.

Q. 139) I just stumbled across your site. Theres a lot of good information here. I've been searching for a way to roast a whole deer, the way one would roast a pig. However a pig has the skin and the fat to keep it from drying out. Is there a way to roast a whole deer without it drying out?

Q. 138) Hi; I will be hunting for the first time for deer in AZ. I will be hunting in a wilderness area where you have to drag your game out by hand because of State regs, should I drag the deer out before field dressing it to keep debris out of the cavity or dress it then drag it out. I don't know how quick the deer could spoil because of our high temperatures any advice would be helpful.

Q. 137) Some of our hunters cut-up their deer - quarters and trimmings - and put them into an icebox: a layer of ice, a layer of venison, a layer of ice and plenty of salt. They do not wrap the meat in anything. The cold seems to push out the blood still within the meat. They constantly drain the bloody water and add salt. At home they have the meat processed. My question to you is - what are your thoughts concerning this practice? Do you think it hurts the meat? My hunting buddies say they see/taste no ill effects from this.
Thanks for your thoughts!

Q. 136) Hi,my 1st q.is w/deer. In the past I have always dressed and skinned them then taken a bedsheet get it wet ring out excess water & wrappped around my deer then put in large garbagebag & put in our fridge for 3 days. I do this because where I get them processed they will have a cooler full of deer w/12 laying on the floor which isnt where I want my to end up. To the point is wrapping the meat this way safe or am I pushing my luck? Im asking because I have a goat I need to butcher myself & don't want to leave the hide on because goats smell & Im afraid the meat would absorb that smell. I now have a fridge just for hanging meat in. I assume that is acceptable. 2nd) q. Was told that a thyroid gland is in the neck & should be taken out is this right and where is it located? Thank you for your time

Q. 135) In 2003 I shot a big 5 year old 10 point at the peek of the rut with my bow. I aged it at 35 to 40 deg. for 1 week, when I buchered the deer I noticed a gun shot wound through the guts that had heeled probably from the year before. There was also a green, foul, smelling, slime in areas of the hind quarters. I trimed it ruthlesly and made brats with pork trimmings out of most of it and cut the rest into loin steaks. It did not taste bad it just had a slight off taste to it . Have you ever encountered this green infection before?
I am sure your web site will come in handy in the upcoming season. Good hunting and Thanks.

Q. 134) My husband was given a deer hindquarter the other day and we have no idea what to do with it... We haven't unwrapped it yet, guess it still has bones and all. (hope it has no skin or anything!) What's the best way to cook it? Thanks in advance!!

Q. 133) Could you send me some information or pics showing me how to butcher venison please?

Q. 132) A friend told me about deep frying deer tenderloin. What temperature should I get the oil to, and how hot does the meat need to be?

Q. 131) Hi, I have the hind quarters of a deer in my freezer, the problem is that a couple of months ago the freezer was switched off for just over 24 hours by mistake, then switched on again. The meat has been in the freezer for less than a year and is only wrapped in carrier bags. Is the meat still safe to eat?

Q. 130) I found the answer to my first ? On your site thank you so much I would also like to know how to cook venison steaks, roast and burgers thanks.

Q. 129) Is venison put in a marinade because it is a tough or wild meat or is it simply just for taste, also what sauce or gravy would you suggest to serve with BBQ venison steaks?

Q. 128) I took the bone out of a leg quarter that had been frozen for two months. The meat is blood red. Should I do something to get some blood out before cooking? I did not let it thaw out before doimg this and it has been back in the freezer for a month now. Is it still good?

Q. 127) How long is the shelf life of canned venison? Your help is much appreciated.

Q. 126) I'm going Elk hunting in Colordo in September. The average temperatures are 30 to 68 degrees. We will be at about 12,000 feet elevation. We will be a long way from a road, how long can I hang an Elk under these conditions?