October 2, 2003

 

Hunters Need to be Careful When Going From the Field to the Table

Fall is bringing cooler weather and hunting. Hunting creates a challenge for those involved and rewards them with a delicious meal at the table if they are successful. A North Dakota State University Extension Service food and nutrition specialist, reminds hunters that game is often wasted because of improper handling in the field.

"Bacteria and gastric juices may contaminate the meat if improperly handled, and off-flavors and odors may develop," says Julie Garden-Robinson.

The best way to avoid any food safety problems is to be prepared for the hunt. According to Garden-Robinson a sharp hunting knife, a whetstone or steel, about 12 feet of light rope or nylon cord, plastic bags, clean cloths and a cooler of ice are essential. Also, abide by any game regulations for hunting, transporting and storing game.

After the animal is shot, bleed, field dress and cool the carcass completely. Improper temperature is meat’s worst enemy. "In warm weather you may want to bring a can of ground pepper and some cheesecloth," says Garden-Robinson. "The carcass may be sprinkled with pepper and covered in cheesecloth to repel flies."

While in the field the surface of a carcass can be contaminated with bacteria that can spoil the meat unless the growth is stopped by chilling. For deer or elk the carcass can be propped open with a stick to allow air to circulate, or fill the chest cavity with bags of ice. For birds allow the air to circulate by hanging or laying in a well-ventilated place. Keep the carcass clean when in the field, says Garden-Robinson. Remove all foreign particles, loose hair and bloodshot areas. Wipe out the cavity of the animal with a clean and dry cloth or paper towel. Avoid using grass or snow as this may contaminate the carcass.

According to Garden-Robinson it is also very important to keep the carcass cool when transporting to be processed. Keep the carcass out of direct sunlight, and if possible store in a cooler on ice. Don’t transport in a trunk as the enclosed space does not allow the heat to escape.

The meat may be aged to make it more tender and flavorful. For immediate use, store it in the refrigerator and use within two to three days. If freezing, use moisture/vapor-proof wrap and freeze while meat is fresh and in top condition. "Label packages with contents and date," says Garden-Robinson. "Game will keep nine to 12 months in the freezer if properly wrapped."

For more information contact your county extension office or visit the new "Wild Game Resources" Web site at http://www.ag.ndsu.nodak.edu/food.htm

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Writer: Stephanie Renner, (701) 231-8371, srenner@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu