After the Shot
Gear for Getting Your Game from the Field to the Table
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Spoiler Alert
The microorganisms that spoil meat multiply more rapidly in warm, damp conditions. That’s why the key to preserving venison is to keep it cool and dry as soon as possible after the kill.
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Cool
If the air temperature is above 5°C, cool the meat by removing the hide and separating the meat from the internal organs as quickly as possible. Cooling down the meat by just 10 or 15° C makes all the difference before getting it into refrigeration.
Dry
Wipe the meat dry, and put it in breathable game bags to keep it clean and ward off insects. Hang the bags in a shaded area exposed to the breeze, with enough space between the bags to allow for air to flow.