Show P Deer a M Meat gt Tips rips Given n. n By y Extension Agent If your annual deer hunting goal is to supply good meat for the table you will be interested interested in in- teI ted In findings from a study at Utah State University University University sity not notes S Sarah Tuttle county county county coun coun- ty agent V researchers es in iA a study financed by the Utah Department Depart Depart- me ment t o of Fi Fish h an and Game found that oO of venison is improved improved im im- proved most by aging one w week ek By By adding either venison venison ventson veni vent son or to ground venIson venison venison ven ven- ison meat they the could increase its flavor palatability tenderness tenderness tender tender- ness ness and and juiciness For freezing they found that five or six recommended materials preserved food color and prevented freezer burns and weight loss los However venison venison venison ven ven- ison sto stored ed in plain butcher Dutcher paper suffered excessive loss of weight and freezer burn If you trophy hunt for the older bucks you will have to sacrifice on meat flavor Inthe Icy In the study taste panel members mem memo hers bers preferred meat meal from animals animals ani m mals ls two years of age and aria under unde What about washing the carcass carcass car car- cass cars after fi field ld dressing This practice did n not t have much ef ef- feet feC t on quality and and nr palatability ity of the deer meat Surprisingly Surprisingly neither did the pra practice t ce of f cooling o ling the carcass lately Deer Dee brought in from the field with th the body he heat t still in U them em were equally goodA good A free bulletin to help hunt- hunt and housewives get more value from their venison can be obtained from the County Count Extension Office says Mrs Tuttle She said to ask f for r Extension Bulletin Venison Venison Venison Veni Veni- son Its Care and Cooking |