In the News -
November 2007
Venison requires proper handling
HOT SPRINGS, Ark. - Venison on the table is the reward every deer hunter
craves. But for the family cook, the only thought may be, "What am I going to do
with all that deer meat?"
Before you think about how you’re going to cook venison, there are a few food
safety concerns to keep in mind, according to Lisa Gilmore, Garland County agent
with the University of Arkansas Cooperative Extension Service.
Wild game should be dressed in the field right after shooting, she says.
Dressed meat must be chilled as soon as possible. Keep the game cold - below 40
F, until it can be cooked or frozen. Handle venison with as much care as you
would any other meat - keep it cold, keep it separate from other foods to avoid
cross contamination, and cook it to the proper temperature.
"Venison is a highly perishable food," says Gilmore, "but proper handling and
cooking will keep it safe. Meat from venison may contain parasites and
tapeworms, so don’t eat fresh venison. Freeze venison for 48 hours before eating
it, or process it into jerky to kill any parasites or tapeworms. Cooking venison
to 160 F also kills parasites and tapeworms."
E. coli from the intestinal tract of deer is known to have survived more than
10 hours in a food dehydrator. The USDA recommends that jerky made from beef or
venison be steamed, roasted or boiled to 160 F before drying.
"To most, venison is a highly prized game meat," says Gilmore. "For those
that don’t enjoy the flavor of venison, most of the objectionable or gamey
flavor comes from careless handling of the deer after it has been shot."
Contaminating the carcass is one of the most common errors hunters make.
Refrigerate the carcass as soon as possible for best quality; usually within
three to four hours after harvest if the air temperature is above 45 degrees.
Undesirable strong flavors are related to inadequate bleeding, delay in field
dressing or failure to cool the carcass promptly.
Trim any visible fat - that’s where the gamey flavor can reside. Removing the
fat, connective tissue, silver skin, bone and hair during processing lessens the
gamey taste.
To remove the gamey flavor, soak the meat in a solution of either 1
tablespoon salt or 1 cup vinegar per quart of cold water. Use enough solution to
cover game completely and soak it overnight in the refrigerator.
Spices or marinades may be used to cover the gamey flavor. Marinades also
tenderize and enhance the flavor of venison. The marinade should include a high
acid liquid such as lemon or tomato juice, vinegar, or wine to soften the muscle
fibers.
Freezer space is often a problem in hunter’s households. That’s because
thawed venison will only keep in the refrigerator for two to three days. Ground
venison should be stored in a freezer at zero degrees or colder for no more than
three to five months.
You definitely shouldn’t still be eating last year’s deer meat. Venison
roasts and steaks can be stored up to six to 12 months at zero degrees. Meat
quality and flavor will deteriorate in the freezer over time.
Venison without added fat ranks high nutritionally, it is relatively low in
fat, saturated fat and cholesterol.
For more information on food safety and nutrition, contact your county
extension agent or visit www.uaex.edu and
select Health and Nutrition. The Cooperative Extension Service is part of the U
of A Division of Agriculture.
November 16, 2007
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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