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Hobbies & Interests
Hunting & Fishing
Where to learn 'field dressing" and other hunting skills?
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<blockquote data-quote="DRC458" data-source="post: 2849944" data-attributes="member: 530"><p>Oh, as to the gaminess. First of all, make a well-placed shot for a quick, clean kill. A wounded animal taking off with the adrenaline pumping will start to taint the meat right away. Field dress it as soon as you possibly can. That can be done in the field if the land owner will allow it, you can do so safely and cleanly, etc. Keep that meat clean. Avoid cutting into the stomach, intestines, bladder, etc. and don't let the bladder leak onto the carcass. Try to keep any hair off the meat. Cool it as soon as possible. If the weather is cool/cold enough, you can just hang it to cool it. Opinions differ on the soaking. If you really don't want any gamy taste at all, I would do as swampratt suggested and rinse it repeatedly. Some use ice water, others use salt water. Some people 'age' their venison in the ice chest, letting it set for two, three, or even seven days. Personally, I take it easy on that aging. Some claim venison doesn't need, or doesn't benefit from, the aging. There are a number of good videos out there about field dressing and even cutting up your own. You just need to experiment to determine what you like best. You know how it goes ... ask a dozen different people, and you'll get at least a dozen different answers. But, hey, you can shoot several every year so your only real limitations are time and freezer space!</p></blockquote><p></p>
[QUOTE="DRC458, post: 2849944, member: 530"] Oh, as to the gaminess. First of all, make a well-placed shot for a quick, clean kill. A wounded animal taking off with the adrenaline pumping will start to taint the meat right away. Field dress it as soon as you possibly can. That can be done in the field if the land owner will allow it, you can do so safely and cleanly, etc. Keep that meat clean. Avoid cutting into the stomach, intestines, bladder, etc. and don't let the bladder leak onto the carcass. Try to keep any hair off the meat. Cool it as soon as possible. If the weather is cool/cold enough, you can just hang it to cool it. Opinions differ on the soaking. If you really don't want any gamy taste at all, I would do as swampratt suggested and rinse it repeatedly. Some use ice water, others use salt water. Some people 'age' their venison in the ice chest, letting it set for two, three, or even seven days. Personally, I take it easy on that aging. Some claim venison doesn't need, or doesn't benefit from, the aging. There are a number of good videos out there about field dressing and even cutting up your own. You just need to experiment to determine what you like best. You know how it goes ... ask a dozen different people, and you'll get at least a dozen different answers. But, hey, you can shoot several every year so your only real limitations are time and freezer space! [/QUOTE]
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