FIELD CARE CRITICAL FOR TASTY VENISON

Venison Steaks (Photo credit: Wikipedia)

GOOD VENISON RECIPES

Venison is healthy culinary treat if cared for properly

PRATT – “Gamey,” “tough,” and “dry” are three adjectives that should never describe your deer meat, and if proper practices take place while in the field, the reward can be quite a culinary treat. Whether you are processing a deer for the first time, or are looking to try a different process, the Kansas Department of Wildlife, Parks and Tourism has a brief, easy-to-follow video on field dressing your harvest that will walk you through the process from start to finish. Just visitksoutdoors.com and click “Hunting/Big Game Information” to view the video.

After a shot has been placed and the deer recovered, a hunter should immediately tag the carcass and begin cooling the meat. This can be done by immediately field dressing, or gutting, the carcass. The first step in dressing the deer should be to remove the deer’s entrails. Next, prop open the ribcage and let cool air circulate throughout the body cavity. After a few minutes have passed the carcass can then be moved to the final location of processing, taking care to keep the meat clean.

If you plan to use a commercial butcher/processer, it’s a good idea to call ahead and make sure they are open and can get your deer into the cooler. If you plan to process the meat yourself, you’ll need a cool, clean place to hang the carcass, which should be skinned as quickly as possible unless temperatures are very cool. Prompt skinning is another important step in cooling the meat when temperatures are mild. Once meat has been processed, it’s time to hit the grill.

Since venison is very lean, adding a strip of bacon to steaks or mixing beef tallow or sausage to the burger can add great flavor to the meat. The only “trick” to cooking tasty venison, is not overcooking it as there is a fine line between just right and an overcooked. Venison, as with all wild game, should be carefully cooked to medium or medium rare. Let the meat rest a few minutes after cooking while you prepare your sides, dish up a plate, and enjoy!

HUNTERS DONATE 11 MILLION VENISON MEALS

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Dec. 1, 2001
Organizations such as Kansas Hunters Feeding the Hungry aid nationwide effort
PRATT — In 2010, Kansas Hunters Feeding the Hungry (KSHFH) helped collect 1,108 donated deer, plus other meat, providing nearly 225,000 meals to the needy. KSHFH has been doing this for years, but they’re not alone. A new study commissioned by the National Shooting Sports Foundation and conducted by Mile Creek Communications reveals that last year, 11 million meals were provided to the less fortunate through donations of venison by hunters throughout the U.S. Nearly 2.8 million pounds of game meat made its way to shelters, food banks, and church kitchens and onto the plates of those in need.

The study revealed that donations were largest in the Midwest and the South. The Midwest provided 1.3 million pounds of game meat, amounting to 46.1 percent of total donations, with the South close behind at 1.25 million pounds and 45.7 percent. The Northeast contributed 7.2 percent of total donations and the West 1 percent. Though lower than other regions, the West's contribution still accounted for 108,520 meals.

Ground venison is a versatile food, with cooks using it in pasta sauces, chili, tacos, meatloaf, burgers, and other dishes. Individual hunters donate game meat and even pay for processing, though many hunters choose to work through organizations such as KSHFH.

The organization invites anyone to donate legally-harvested deer or elk to participating meat processors. There is no cost to donate deer or elk as long as the KSHFH organization has sufficient funding to cover the processing expense. Donated game must be field dressed and legally tagged. Hunters may also donate a portion of the meat they have processed to a participating processor. For more information and to find participating meat lockers, visit the KSHFH website, www.kshfh.org.

Related articles

• WI: Lots of hunting left, many antlerless deer permits available, consider donating venison (midwestdeerhunting.blogspot.com)
• OK Hunters making a difference for the hungry (midwestdeerhunting.blogspot.com)
• Minnesota venison donation program available for deer hunters in 2011 (midwestdeerhunting.blogspot.com)
• Harvested deer can be donated for distribution to food shelves (midwestdeerhunting.blogspot.com)
• Ohio's Popular Deer-Gun Season Opens November 28 (midwestdeerhunting.blogspot.com)

KANSAS HUNTERS FEEDING THE HUNGRY HARD AT WORK

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Hunters, meat processors, food banks provide meals to poor; KDWP offers $2 donation option with permit and license purchases
TONGANOXIE — With the help of hunters, meat processors, and private donors, Kansas Hunters Feeding the Hungry (KSHFH) annually provides thousands of meals to those in need. Just one deer can feed nearly 200 hungry people in the state. In 2009, 1,010 deer were donated through KSHFH, providing nearly 225,000 meals.

The Kansas deer firearm season — Dec. 1-12 this year — is the busiest time for the organization. Hunters donate hundreds of deer and occasionally an elk or even a bison. The organization supplies meat to nearly 100 food banks across the state through cooperating meat processors.

The Kansas Department of Wildlife and Parks makes supporting this important program easy. When outdoorsmen and women buy licenses, permits, or stamps, they can donate $2 to fund the program, which the agency collects for KSHFH.

To find the nearest meat processor involved in this program, go online tokshfh.org and click on "Lockers." If you plan to take big game to a locker, be sure to contact them as soon as possible after harvest.