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Do cut around the entrance and exit holes to remove any dirty or potentially contaminated material. Be careful not to cut into the intestines, stomach or bladder – these commonly contain high levels of bacteria that can contaminate the muscle tissue. Work efficiently to gut the deer, while taking the time needed to do a careful job. This will help cool the carcass more quickly and limit bacterial spreading and growth. As you prepare the carcass, remember that leaving the hide on the deer keeps the meat surface clean and prevents the outside of the carcass from drying out.ĭo remove the viscera from the body cavity as soon as possible, especially if the deer was hit in the gut area. You do not need to further ‘bleed’ a harvested deer. Start the hunt preparing for a safe, high quality harvest by remembering a few key points for handling a downed deer: 1) keep it clean 2) keep it dry and 3) keep it cold. Ground venison is also used as an ingredient in sausages. It can be prepared as roasts or steaks, or ground and prepared as burgers or used as a substitute for ground beef in familiar dishes. Venison is a nutritious game meat that can be served in a variety of ways. Families across Wisconsin depend on game meat to supplement their food budget, and safe animal and food-handling practices can help ensure that harvested meat is safe and high quality.  Works equally as well as a main dish or an appetizer.As we head into the gun-deer season, it is a good time to remember safe handling practices for wild game meat. Place into the pan, sprinkle with freshly minced herbs and salt and top with fresh ground pepper.įry for two to three minutes per side. Take the cleaned heart and slice it into pieces anywhere from a quarter to half an inch thick. Throw in the crushed and minced garlic cloves, letting them cook for a couple minutes before adding the rest of the ingredients. In a cast iron skillet, melt half a cup of unsalted butter.  Various minced/chopped fresh herbs (rosemary, thyme, and parsley are great options).3 large garlic cloves, crushed and minced.One cleaned and trimmed venison heart (deer, elk, moose… beef heart is excellent this way, as well!).If you are looking for a quick, simple way to serve heart, try this pan-fried heart recipe is the perfect addition to your cooking repertoire.

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