After months of waiting, deer seasons are on us. Archery season kicked off October 1 with gun season following in a few weeks. Hopefully, you’ll see the deer you want, take the shot and find the deer on the ground at your feet. Now what?
Too often, a deer hunter, novice hunters in particular, goes afield with tunnel vision. He’s thinking of nothing except bagging a deer and that’s about as far as his thinking goes – until a deer he’s shot is there on the ground at his feet. Then reality kicks in and a decision has to be made about what to do to get that heavy animal lying on the ground converted into packages of steak and hamburger for the freezer.
No plan prior to the hunt? Big mistake, according to friend and long-time deer processor, the late Ralph LeCroy.
“Many hunters are simply not prepared to handle their deer once it has been shot. The result is often a poor quality of meat, and that’s a shame. Hunters sometimes bring me a deer that has been mishandled and expect me to ‘fix it.’ If it’s dirty and spoilage has set in, there is nothing I can do. However, venison processed correctly, is a fine quality meat and is delicious,” said LeCroy.
“One of the most common mistakes I see hunters making is to wait too long before field dressing a deer. No matter whether the weather is hot or cold, a deer begins deteriorating immediately after it dies. Therefore, for the best quality of meat, it is essential that the body cavity be emptied and cooled down as soon as possible.
“To cool the meat rapidly, place a couple of bags of ice in the cavity. Most hunters don’t think to bring bags of ice with them, but it would enhance the quality and flavor of venison if you always remember to keep several bags of ice in a cooler back at the truck.
“Skin the animal as soon as you can, and get it to a processor, or into a walk-in cooler. If you don’t have that, quarter it and pack it in portable coolers with plenty of ice until you can get it under proper refrigeration,” LeCroy continued.
Suppose you want to take your deer to a processor but desire to save some money by emptying the cavity and skinning the deer yourself? What options do you have for this?
Most hunting clubs have a “meat pole” and skinning rack that make the job fairly simple with the help of fellow hunters. This can vary from elaborate pulleys, cables and chains to a sturdy four-by-four fastened to the ceiling of an old barn.
At my hunting club, we had a set of pulleys at our skinning rack. It is a simple matter for one man to hoist the deer high enough to allow room for skinning and gutting.
For this process, you’ll need a couple of sharp knives, whet stone or crock sticks to keep your knives sharp, a bone saw or hatchet for splitting the pelvic bone and removal of lower legs. Unless your club has a walk-in cooler or the processor is nearby, cutting the carcass into manageable sections for cooling down is essential, as LeCroy pointed out.
Want to save yourself a few headaches? Answer the “now what?” question before your next hunting trip. Formulate a plan as to what you will do with your deer prior to the hunt, and remember to bring ice, portable coolers and necessary cutlery. By taking care of these essentials beforehand, the experience of bagging a deer will be fulfilling; not frustrating.
Contact Glynn at glynnharris37@gmail.com
