Show HOME AIDS deer ming killing and care caie each year tile the kitling of 0 deer becomes moro more intense than any ther other 0 year As meat Is still rationed and the supply scarce it t Is very important that the carcasses 0 of all deer killed be properly taken care of so that every pound of meat available will be palatable for human food the following plans tor for protecting venison from spoilage were outlined by director emeritus william peterson 1 alm aim carefully to h hit it the vital spot dont waste ammunition and spoil meat by allowing a wounded deer to run tor for miles through the hills 2 insure a good bleed by cutting the animals throat immediately 3 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 4 clean the animal immell abely cutting arid and propping tile body wide open and removing the entire intestinal tract the carcass should be hung in shade or laid on rocks or sticks oft off tile the ground toi for this operation it if tho the animal has been lift hit in the intestines washing may be necessary but water may cause souring so try dry rags should bo be used if possible it if water to la used the carcass should be dried carefully 6 5 cool the carcass as soon as possible arid and leave it where it Is until heat lias has disappeared the carcass should be ba left at the scene overnight it possible until it Is cool before taken to camp 6 keep the meat in the shade until it can be put in cold storage tor it should go into the locker as soon as pos possible sible poor quality venison director peterson Pet eison added usually Is caused by one of these factors the animal has ben run hard and becomes heated before shooting it has been shot through intestines so meat Is tainted has been hilpi oberly bled glands have hae tainted tile tho meat ineat meat has been delayed in cooling or it has been handled roughly while still aarni causing souring bourin 9 |