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Q. 250) If I thaw out the roast and put it in a brien for a couple of days. Can I then refreeze half of what I don't want to use right now?

Q. 249) My brother and I processed a young buck the other day and noticed that some of the meat had very small dark spots (they look a little like dried blood). We aren't sure if this is from some disease or maybe bruising from an injury or something. Any ideas about what these spots might be? Thanks for your help.

Q. 248) What a great site...My son shot a nice 8pt buck using a rifle. Upon recovery we discovered a broken arrow protuding just below the spin in the front shoulder area. When butherching we saw a greenish substance, gangreen? We saved the back quarters and half of the backstrap for consumption as it appeared fine and was not near the green substance. A friend said it was not safe to eat any of the meat due to the deer having gangreen. I thought if we were careful while butchering the deer and did not keep any meat near or containing the gangreen it was safe. Can you please advise. Many Thanks.

Q. 247) Myself and my husband hunted for the first time this year and got a nice size whitetale doe. It was pretty much common sense what to do. My husband gutted her, took everything out including the wind pipe/ We brought her home and hosed her out and then hung her in the garage for about 2 hours while we ran some errands. It was below 30 degrees in the garage. We came home and skinned her and began to butcher her. We realized the bladder had been left in. It seemed full. Is that ok? Will it hurt anything? I noticed the meat sort of smelled like (that smell when you take the guts out?) It wasnt terrible strong but it didnt smell like other fresh deer meat that was professionally butchered. I went ahead and cut it and I rinsed the individual cuts off in the sink, then wrapped it all and put it away in the freezer. What do you think? Is the meat ok? Did we do everything right?

Q. 246) When grinding deer to make hamburger meat what kind of fat do you put in? Do you mix all of it together and them freeze,or do freeze the hamburger and add the fat when you thaw the hamburger. Thanks

Q. 245) Great websight......My son just bagged his first buck and when skinning it we discovered a small circular hole that was not an injury caused by his shot. It actually appears to possibly be from the antler of another buck. It's approximately an inch in diameter and perhaps that deep. It is greenish in color and has puss as well....Other than this 1" area, the surrounding hind quarter appears to be fine. What would you suggest we do with the leg? Thanks

Q. 244) I recently harvested a doe by shooting it in the head. The time was 1:30p and the deer was gutted. It was about 65 degrees. The deer was hungup outside over night with a bag of ice inside it. The temp dropped to about 40 degrees at night and rose again the following day to 65 degrees. I began to butcher the deer at 2:30p that day. I have butcher alot of deer and noticed that the hide came off very easily by hand with little need to use a knife to help it along. Some of the meat on the hind leg pulled out, the chest area had a foamy layer of fat that was slick. When I pulled the hide from around the front legs the meat in that area of the chest seemed to come apart. There was no oder to the meat however most of it appeared to be slick. I disgarded the meat because I suspected that it had spoiled. Would you agree?

Q. 243) I've recently harvested a deer during the Wisconsin Archery season. While quartering the deer I found some "tumors" or deposits in the layer of fat between the skin and muscle. These "tumors" about and 1" to 2" long. I didn't find any of these in the meat but did find quite a few tight to the base of the skull (skinning for european mount). My question is you consider the meat safe to eat?

Q. 242) How long can deer meat be refrigerated? We ground the meat, and packaged it with a food saver. At this point, how long can it be refrigerated? Is 7 days OK?

Q. 241) How long can a deer sit in an ice chest on ice? We hunt sometimes 7 days at a time and cannot get the deer frozen until we arrive home. Thanks

Q. 240) I have a piece of venison shoulder, roughly 15 lbs. Which would be the best way to prepare it?

Q. 239) I am looking for a nice caribou roast for a bar-b-que this coming summer (for about 10 people). I have been all over the internet an still with NO luck....I live in Mason, Michigan just about 10 miles south of Lansing, Michigan.

Q. 238) When killing a animal, how long to let it bleed & temp.?

Q. 237) I have been cutting and grinding my own venison for years. Would you have recipes for making my own hotdogs, sausage, and pepperoni. I am having a very hard time finding any. Thank you.

Q. 236) A buck was killed on our ranch that had a severe eye infection in one eye to the point of the eyeball looking like it had been gouged. The other eye was nearly swollen shut with infection. Would the meat have been good to eat? The deer looked like it had been sick awhile.

Q. 235) I am from Southern California, and last year i harvested a black tail buck, with archery equipment. It was late in the day and pretty warm and after field dressing it. I took it home, but did not have time to process it right away, instead i had it in the garage at room temp, probably a little over 70 degrees for about 8 hrs. When i got to it, i noticed all the fleas and ticks leaving the deer. I wasn't sure what to think of this, if it was normal for deer to have that many fleas and ticks. I conviced myself that due to our warm weather it was ok for our deer to have that many fleas, by now im sure you can guess this is my first deer i ever harvested. So i decided first thing in the morning ( about 8 hrs after the deer was harvest.. lung shot with arrow) to process the meat, basically what i did, was skin and seperate into its body parts and wrap each body part like 4 times with saran wrap bone in and deep freeze it in my freezer. I did not wash the cavity out, as we were told from our instructor when we got out hunting lince not to, because it might breed bacteria. I havent touched the meat at all since and its all in the freezer, and what i want to know is would it be safe to eat?

Q. 234) I have frozen ground venison mixed with pork, will make jerky in a dehyderator can I refreeze it until ready to use?

Q. 233) Why does elk hambuger smell when you cook it? I cooked some and it made me almost get an upset stomache.

Q. 232) I'm trying to find out how to make my own venison hamburger. I know it is normally mixed with beef or pork but I do not know the ratio. Also, I don't have a meat grinder but I do have a food processor. Would that be good enough? Do I have to worry about the sinew becoming stuck or burning out the motor on the food processor?

Q. 231) I shot a buck today and noticed it had a previous gun shot wound in the chest. The wound looked several days old and smelled bad. When I field dressed the buck all the fat and white tissues were yellow tinted. The bucks eyes look good, all white around the pupils. The meat looks and smells good away from the old wound.Do you think this deer will be OK to eat?

Q. 230) Can venison that is newly harvested be frozen, then taken to the butcher for processing, and then refrozen?

Q. 229) Can a deer get gangrene? If so will it kill them as well. I have some students arguing over this question.

Q. 228) My husband and boys love deer meat I am no cook! But I'm going to give it a try! I've been told to marinate it? In what would be my question and for how long? My husband is having it processed so we will have some steaks and hambuger. Whats the best way to make the steaks? Thank U

Q. 227) Thank you very much for your site, it is exactly what I have been looking for. My question is when making sausage, after the meat is in the casing, what do you do with it after that. Does it have to be smoked, what if you don't have a smoker? Please help me. Thanks

Q. 226) Typically when making deer jerky, I use the following timelines: I quarter the deer and then let tenderize extra refrigerator for two days (The temperature setting is on "normal". I then cut into strips and put in marinade. I keep it in the marinade in the refrigerator for 3-4 days. Then I cook it. Is this risky as far as spoiling the meat b/c of the 6 days that it is refrigerated?