Exclusive Deer
Processing Tips

Tip#1
Gut the deer as quickly as possible. If the deer is gut shot, remove all traces of tainted meat. Cut away any bloody areas. If in doubt, cut it out.

Tip#2
The sooner you can get air flow to the meat to cool the meat down, the better it will taste.

Tip#3
Take the time to remove all hair and clotted blood. If not, it will add to the "gamey" taste of venison.

Tip#4
Try not to "wash" the deer with water. Water promotes bacterial growth if the meat is not refrigerated.

Tip#5
Use white garbage bags over black to keep deer trimmings in. As black will promote bacterial growth as well.