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Is it OK to eat coyotes and foxes?

Question

Dr. Grant I am interested in extending my hunting season by predator hunting. However I was raised that if I kill an animal I eat that animal. So my question is are eating coyote and fox safe, and if so would I prepare them like I do for my deer? Thank you for your time.

Joseph

Joseph,

It’s certainly OK to consume appropriately prepared coyotes and foxes. I have consumed coyote!

These critters are scavengers and you never know what they’ve been eating. Bobcats are pure carnivores and don’t scaven rotten meat. They have a very good flavor!

It’s certainly OK to prepare them like deer meat and then change the seasonings based on your preferences.

Enjoy creation,

grant

February 9, 2016

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Cooking Venison

Question

HOW LONG DO YOU COOK THE FRONT SHOULDER IN YOUR CROCK POT?

I cook venison in the crock pot until it falls apart! I’ll put a roast in and usually cook it for at least 8 hours. I’ve been known to cook it up to 12 hours if that’s what it takes to get it fall off the bone tender. There is an additional secret to make slow-cooked venison the best it can be. That secret is to add plenty of liquid! I use enough chicken broth or beef broth to just about cover the meat. That’s usually about 16 ounces. Then if necessary I add water to top it off to just barely cover the meat. Then throw in your favorite herbs: salt, pepper, garlic, basil, onion, oregano, etc. Then sometimes I add carrots and potatoes on top and you have yourself a nice meal! Enjoy! – Tracy

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How long should you wait before eating a fresh killed deer?

Question

How long should you wait before eating a fresh killed deer.

Richard,

I enjoy fresh cooked venison! Once the deer is cleaned and processed I’m ready to cook and eat!

Enjoy creation,

grant

December 3, 2015

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Does it help to store venison in a cooler after it’s been removed from the bones?

Question

Dr. Woods,

Thanks for all you do for us hunters. Im very appreciative for the information and videos you share with us. Youre video on processing deer has inspired me to start processing my deer, instead of using a processor. I’m slowly acquiring the equipment in anticipation of next year, doing everything myself. I have one issue that I need clarified. Do you immediately package and freeze your meat after separating it into the muscle groups? One of the articles on your website indicates you may place the meat in a cooler for a few days. Do you place all of your deer in a cooler for several days, prior to packaging and freezing? I want to try to do things as close to what I’ve seen and/or read that you do. Thanks for any advice you can offer.

Happy Hunting!
William “Mark” Newsome

Mark,

Thank you for sharing the kind words!

I normally debone the venison and store it in an ice chest. I do this so I may process the venison when it’s convenient. I rarely have time after a hunt to completely process the venison by deboning, removing all the connective tissue from around each muscle, and vacuum seal.

On the occasions when I have had time to complete the entire process Tracy or I haven’t noticed any difference in taste or tenderness. The critical steps to insuring the venison is tasty and tender are to remove the meat from the bones as soon as practical, keep the meat clean and cool, remove all the non muscle tissue (the shiny stuff around each muscle), and use a quality vacuum sealer to preserve the meat’s quality.

Enjoy creation,

grant

November 29, 2015

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How much “shiny stuff” should we remove from venison?

Question

My husband is currently trying to cut up his first deer for processing. We need to know what parts we should keep for burger & How much of this shiny stuff needs to come off what he is cutting out ?HELP!!

Robin,

Please tell your husband congratulations!!

Tracy and I fillet all the connective tissue (shiney stuff) from each cut of meat. I remove each major muscle (debone the meat) and then clean each piece of venison by filleting each piece. This will results in pure meat that is extremely tender and taste great!

Enjoy creation,

grant

November 28, 2015

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Was the deer my wife harvested OK to consume?

Question

Hey grant I am needing some input on weather or not the meat from our deer we shot would be ok. My wife shot a doe around 3:00 Saturday evening and she shot it in the back legs complete pass through. At first I thought she hit her in front of the back legs so we waited until Sunday after church to go look for her. We found her only about 125 yards from where she shot her. Saturday night temps got down to around 30, pretty heavy frost Sunday morning. By the time we got her cut up it was around 2:00 Sunday afternoon which temps got to around 60. The arrow went through the front part of the back legs so it did go through some intestines. Of course she did have a bad smell from that but the meat in the legs looked and seemed ok.
Thanks Jeff

Jeff,

Congratulations to your wife!

If the meat smelled and appeared Ok it should be fine to consume. It takes hours for a freshly killed deer to cool to air temp. This plus the fact it was cold all night are in your favor. I’d trim a bit heavier near the wound path and enjoy the venison!

Enjoy creation,

grant

November 11, 2015

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Are there advantage to “normal” versus “gutless” quartering?

Question

Gutless quarter..
This is my first time deer hunting and have watched yours and others videos on field dressing and processing the deer. I am curious what advantages if any there are with normal vs gutless quartering? Also temperatures.. I don’t want any meat spoilage so is there a time temp range that the risks starts to exponentially increase? how quickly do I need to find/field dress the deer?

Thanks a ton!!
Kind regards,
Zak

Zak,

Most folks consider the tenderloins to be the best meat from a deer (elk, etc.). The tenderloins are located just below the spine in the rear of the abdominal cavity (just in front of the hams). It is necessary to open the abdominal cavity to remove the tenderloins so I gut all deer to insure I remove the tenderloins!

Deer season opens in south Florida during late July and the coastal counties of South Carolina August 15th. It is often more than 100 degrees when season opens in these areas and folks process deer there hours after the hunt without any issue.

There are many variables including temperature, shot placement, etc., that determine when spoilage might begin. In all but extreme conditions spoilage isn’t a concern. Keep the meat clean and cool it as soon as practical and enjoy some quality venison!

October 28, 2015

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Will you show how you process a deer from field to freezer?

Question

I know you have done a video on processing a deer. Great episode. I was wondering if you could do a couple of episodes from field to freezer. Showing everything from guting to processing the deer to cutting the meat into steaks and roast to freezing. Going to try my hand at doing my own processing this year and your processing video was so good i was wondering if you could expand on it. Thanks so much for your time.

Jeff,

I’d enjoy sharing the process! Hopefully I’ll tag a deer during a morning hunt and have time to film that process.

October 28, 2015

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Is it necessary to age venison to improve the quality of meat?

Question

I’ve watched your episode on how to process your own deer a number of times now. I’m excited to try it this fall. I’ve also listened to your podcast interview with Korby Taylor about processing your own deer. In the interview, you mentioned the idea of hanging venison, in order to age it, was misleading. I appreciate your scientific approach, and I’m wondering why you don’t hang your venison to age it. Is it really necessary to age the meat? There are so many ideas on this topic, and I’d love some clarification. Thanks!

Ryan,

I agree – there are gads of methods to process and prepare venison. Years ago I was shown a technique of deboning deer and then removing each major muscle. This technique also involves removing all the shiny tissue that surrounds each major muscle. It is this “shiny tissue” that primarily causes meat to be tough or taste “gamey.”

My family and I consume 10+ deer annually. We process each deer the same way no matter the age of the deer and it always taste great! It takes a bit of time to fillet the “shiny tissue” from each muscle, but you’ll be glad you did once you taste venison prepared this way!

Enjoy creation,

grant

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