Show hunting tips given by specialists reminding minding Ke hunters that after the joy of hunting comes the care and preservation of the meat margaret mecks home demonstration agent says that if properly dressed and cared for in the woods by the hunter venison is free of objectionable and so called game flavors unpleasant experiences with venison on the table are arc usually due to lack of care before it reaches the kitchen as venison spoilage can begin even before the hunter draws his bead and squeezes the trigger the outlined step by step process as given by extension specialists is aim carefully to hit a vital spot dont waste ammunition and spoil meat by allowing a wounded deer to run for miles through the hills insure a good bleed by cutting the animals throat immediately cut out and throw away the glands located in the dark hair patches on the hind legs just below the hocks wipe the knife clean after this operation clean the animal immediately cutting an and I 1 P propping the body wide open and removing amo ving the entire intestinal tract the carcass should be hung in the shade or laid on rocks or sticks for this operation if the animal has been hit in the intestines washing may be necessary but water may cause souring so dry rags should be used instead if possible if water is used the carcass should be dried carefully i cool the carcass as soon as pos possible and leave it where it is until heat has disappeared the carcass should be left at the scene overnight if possible until it is cool before taken to camp keep the meat in the shade until it can be put in cold storage it should go into the locker as soon as possible some hunters cut the body only part way open to clean specialists claim believing that they can keep dirt out easier that way however the small amount of dirt which might enter the carcass cannot do nearly as much damage as improper cleaning poor quality venison specialists add usually is caused by one of these factors the animal has been run hard and becomes heated before shooting it has been shot through the intestines so meat is tainted it has been improperly bled glands have tainted the meat meat has been delayed in cooling or it has been handled roughly while still warm causing souring |