September 25, 2003

Prairie Fare: How Are ND Hunters Handling Deer from Field to Table?

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

When the leaves turn orange during crisp fall weather, many people start dressing in orange, too. It’s not a fashion statement for the many orange-clad hunters who enjoy the sport and the flavor of wild game prepared at home.

Recently my colleagues at North Dakota State University and I conducted a statewide random survey of deer hunters. We wanted to learn about hunters’ handling of deer from field to table so we could develop educational materials to best meet their needs.

What did we learn? Overall, hunters are fairly careful about handling deer, but we did note a few areas for improvement. Wearing rubber or latex gloves in the field is recommended, but just 63 percent of the surveyed hunters reported wearing gloves when field dressing their deer.

Cross contamination could become an issue if knives aren’t properly cleaned in the field and at home. Nearly half of hunters (47 percent) reported cleaning knives with soap and water in the field, another 30 percent used only water to clean knives and 16 percent just wiped them off. Using bleach water to sanitize the knives after cleaning them with soap and water would be even better.

About two-thirds of deer hunters reported processing their own deer. Whether processing their own deer or having a locker plant process it for them, the most popular ways to consume deer meat were as sausage/jerky (90 percent), as steaks or roast (60 percent) and as ground meat (48 percent).

By the time the venison reached the kitchen, we noted a few differences in preparation practices. About 78 percent of the survey respondents reported that the male head of household prepared the meat. Sometimes women shared the duties, with 58 percent of the female head of household preparing venison, too. About 5 percent of our respondents gave all the meat away.

How about handling during cooking? North Dakota deer hunters were similar to the national average for meat thermometer use, unfortunately. Less than 5 percent reported using a thermometer to check roasts and steaks, and about 7 percent reported using a meat thermometer to check sausage and other ground meat.

As with beef, ground meat would more likely be contaminated than roasts or steaks. To be on the safe side, cook game meat to at least 165 degrees. Use a meat thermometer to help serve food safely for you and your family. It’s a small investment that could save medical bills – or even your life.

North Dakota deer hunters were generous, too. About 63 percent shared the meat with relatives and friends.

Proper handling from field to table not only affects safety but also affects eating quality.

Wild game meat has a distinctive flavor and is usually fairly low in fat and calories. The flavor of the meat somewhat depends on the animal’s diet.

To reduce the “gamy” flavor, trim the fat from the cut of meat. Serve the meat hot or cold. The fat in “warm” meat has a tendency to cling to the mouth.

For more information about processing and preparation of wild game, visit our new Web site, “Wild Game Resources”, found at www.ag.ndsu.nodak.edu/food.htm

Here’s a recipe to warm you on a chilly autumn evening. Venison or ground beef can be used.

Venison Chili

3/4 c. chopped onion
1 lb. venison or beef (ground or cut into small chunks)
1 Tbsp. vegetable oil
1 28-oz. can diced tomatoes
2 – 3 Tbsp. chili powder (or to taste)
1 15-oz. can kidney beans, drained and rinsed
Salt, pepper (to taste)

In saucepan, cook onion and meat in oil. Add tomatoes and chili powder and simmer for at least 30 minutes. Add beans and heat through.

Makes 4 servings. Each serving contains 320 calories, 7.2 grams fat, 30 grams carbohydrate and 5.6 grams fiber.

 

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu

[Editors: We’ve updated the illustrated column identifier for Julie Garden-Robinson’s Prairie Fare column. If you’re using an older version or if you would like to use the identifier, please download this printable EPS file. Prairie Fare (142 Kb eps file)]