These are the questions hunters ask most often about turning game into good food.
Why does some venison taste gamey?
Most strong flavor comes from meat that stayed warm, picked up hair or gut contents, or kept its fat and silver skin. Fast cooling, clean handling and careful trimming fix most of it.
How long can meat hang?
At 34 to 40 degrees, many hunters age deer and elk for several days to two weeks. Above 40 degrees, meat should be cooled further or processed soon.
How much meat is in a deer?
Boneless meat often comes to about half the field-dressed weight. A larger deer, a clean shot and careful trimming all raise the yield.
How long does game meat last in the freezer?
Vacuum-sealed meat kept at zero degrees or colder can stay good for a year or more. Freezer-paper wraps last a little less.
Is wild game safe to eat?
Yes, when handled and cooked correctly. Follow federal temperature guidance, cook bear and wild pig thoroughly, and test deer and elk where chronic wasting disease occurs.
Can I donate game meat?
Yes. Most states have programs that accept legally taken deer at participating processors. See Donating Game Meat.
Can game meat be sold?
Generally no. Selling wild game meat is illegal in most of the United States. Hunters can give it away or donate it through approved programs.
What is the best first game to cook?
Dove, squirrel and backstrap from a well-cared-for deer are forgiving and easy to cook well.
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Should game meat be soaked before cooking?
Some cooks soak game in salt water or buttermilk to draw out blood. It is a matter of taste. Clean, well-trimmed meat that was cooled quickly rarely needs it.
Can I eat the heart and liver?
Many hunters do. The heart is excellent sliced and seared, and liver is a traditional camp meal. In areas with chronic wasting disease, some agencies advise hunters to avoid eating organs and to wait for test results before eating any part of the animal.
What should go in a first game cookbook?
Look for recipes built for lean meat: fast-seared steaks, braises for tough cuts, chili and burgers for ground game, and simple roasted birds.