Questions for hunters?

[Dave]

Since I've never had any kind of wild game meat, is it a healthier food than store bought meat?

If you're out for a couple of days how long, before you can get it to the freezer after the kill, will the meat last?

Also, I watched Sara Palin's Alaska last night. In this episode she goes hunting with her dad. She takes about 5 shoots from her dads gun and never hits the caribou. When she uses a different gun, she nails it.

Correct me if I'm wrong but I always thought the first thing to do after arriving at the base camp was to reverify that the sights / scope are still aligned.

[Top Cat]

Since I've never had any kind of wild game meat, is it a healthier food than store bought meat?
Well, it has no presitives so I would think Yes.

If you're out for a couple of days how long, before you can get it to the freezer after the kill, will the meat last?
Don't know, was never out more than one day. Well, over night when I got lost but ets not go there. ;)

Also, I watched Sara Palin's Alaska last night. In this episode she goes hunting with her dad. She takes about 5 shoots from her dads gun and never hits the caribou. When she uses a different gun, she nails it.

Correct me if I'm wrong but I always thought the first thing to do after arriving at the base camp was to reverify that the sights / scope are still aligned.
Yes, that is a very good idea. not everyone does though. They sight in at a range at home before going on the trip.

[AlabamaNomadRider]

If the weather is below freezing you could stay out longer with the kill. If above freezing I would want to get it processed within a few hours.

Yes most people have already checked their sights or scopes before going on the hunt. If the gun gets bounced around it is possible the scope could get knocked out some. People that care about their guns would never be that rough with a gun, at least I know I wouldn't.

[Cajunrider]

Yes Dave, the meat is healthier due to no preservatives, steroids, and next to no fat on properly cleaned venison, rabbit, or squirrel. The same goes for migratory birds. I keep quartered venison iced down for 14 - 21 days with the ice water and blood draining before cutting roasts and steaks and before grinding and packaging ground meat. The more blood you drain from the meat the better the taste. Most wildlife processors recommend no longer than 21 days. You can also thaw venison and re-freeze it with no ill effects. I try to sight in my rifles annually before hunting season or anytime I know that I've bumped the scope getting in or out of a deer stand. Being 1/4" off at 25 yds will put you at least an inch off at 100 yds. I bore sight any rifle I on which I mount a scope for myself or customers. This allows you to zero with a minimum of 6 shots at the range. Shooting someone else's rifle raises the possibility of missing especially at longer ranges. Trigger pull, length of stock, and recoil all factor in on a person's marksmanship. If you are proficient with a rifle or handgun, it's best to stick with it.

[waterman]

Dave, pretty much been covered by Mitch and Gene. On how long to hang, most of the hunting is in the fall here where temperatures will generally be fairly cool to cold. Biggest issue is getting them gutted before long. Generally like to do is ASAP but have had to wait an hour to get it done.

Most of the time the meat is very lean. However, I did shoot a doe once that was fatter than fat.

[Cajunrider]

You're right about fatter than fat Joel. I've killed a few does that had a layer of fat over 1/2" thick along the rib cage, backstrap, and on the back legs. Good thing about it is it can be trimmed off where on beef and pork it is marbled into the meat.

[Idaho]

It needs to be trimmed. Venison fat turns rancid. Foul tasting stuff when it does turn.

Wild game has its share of, lets say issues. rabbits and squirrels can carry tularemia. Chronic wasting disease in large ungulates is an issue here although the transmission to humans is debateable.

A more likely problem is trichinosis. Wild game must be cooked well to avoid that nasty little worm.

Unless you really like wild game it may be best to target practice and buy your meat from the local butcher. JMHO

[Netnorske]

I think Mr. Palin's gun sight got wacked when he fell. He seemed sure it was dialed in and it was a surprise to him that it wasn't....

[flavor]

Originally Posted by Cajunrider

Yes Dave, the meat is healthier due to no preservatives, steroids, and next to no fat on properly cleaned venison, rabbit, or squirrel. The same goes for migratory birds. I keep quartered venison iced down for 14 - 21 days with the ice water and blood draining before cutting roasts and steaks and before grinding and packaging ground meat. The more blood you drain from the meat the better the taste. Most wildlife processors recommend no longer than 21 days. You can also thaw venison and re-freeze it with no ill effects. I try to sight in my rifles annually before hunting season or anytime I know that I've bumped the scope getting in or out of a deer stand. Being 1/4" off at 25 yds will put you at least an inch off at 100 yds. I bore sight any rifle I on which I mount a scope for myself or customers. This allows you to zero with a minimum of 6 shots at the range. Shooting someone else's rifle raises the possibility of missing especially at longer ranges. Trigger pull, length of stock, and recoil all factor in on a person's marksmanship. If you are proficient with a rifle or handgun, it's best to stick with it.

You know I've always butchered venison the day after it got dressed out. Just a habit. But I always wondered the best way to let it hang and bleed. I don't have a large fridge to let it bleed out before butchering and can't hang it outside for fear of critters.

What I need is to get friendly with a guy that works in a packing plant to borry his walk in freezer like in "Rocky".

[ringadingh]

I'll let it hang in the garage for a few days if I can. As long as the temps are in the 40's or less, its ok. I usually skin it as soon as I get it home, so it cools quicker. If its during a warm spell I'll take it in to the butcher right away.

[Cajunrider]

Originally Posted by flavor

You know I've always butchered venison the day after it got dressed out. Just a habit. But I always wondered the best way to let it hang and bleed. I don't have a large fridge to let it bleed out before butchering and can't hang it outside for fear of critters.

What I need is to get friendly with a guy that works in a packing plant to borry his walk in freezer like in "Rocky".

Quartered and covered in ice for a couple of weeks works great. Just keep the drain open on the ice chest with the drain plug removed. I also soak the portions of meat I'll be cooking in milk for a couple of days before cooking. This is after it is processed and frozen. You'd be surprised how much blood that the milk draws out.

[Cajunrider]

Originally Posted by Ringadingh

I'll let it hang in the garage for a few days if I can. As long as the temps are in the 40's or less, its ok. I usually skin it as soon as I get it home, so it cools quicker. If its during a warm spell I'll take it in to the butcher right away.

We get many warm hunting days early in the season. If I kill in the morning far from home and plan on hunting the afternoon, I'll field dress it and then put a large bag of ice inside the chest cavity and cover the deer with a tarp out of the sun. Never had a problem doing this.

[blowndodge]

Dave, I sounds like your not a Sarah Palin fan? Or am I wrong?

Living in So Cal I'm not the expert on it but did my share of hunting in my younger years.

We used to have a cabin in the mountains and would hang venison wrapped in cheese cloth in the garage during the cold months for about a week. This tends to dry out more of the blood and make the taste of the beef stronger. The enzymes in the meat start breaking down the cell structure making the meat more tender.

Nothing, to me, taste better than a properly aged loin section of Elk.

As far as sighting rifles, Mitch does it the right way. My 30.06 was usually sited at 200 yards. Could usually shoot a 165 gr. boatail no more than 1 MOA. Good enough up to 250 yards. I'm not that great a shot but would be confident at 200 with a 9X scope and a good rest.

After reading Bud's post he has a valid point. I've seen worms in the the gullet of a few venison and it grossed me out.

[Top Cat]

I have never hung a deer to let it bleed out.
With modern ammo they bleed out right there in the woods.
We field dress then take them home and maybe the next day at the latest butcher them.
Just how much blood drains form the deer you guysd let hang?

[glwilson]

I would question the quality of the meat at times.

While wild-game doesn't have man-made medicine and steriod injections... wild game can have its own share of problems related to their environment.

Living here in the northern section of Illinois on the border of Wisconsin; we are in prime whitetail country and these deer occasionally have been discovered to have poisons and other "issues" they pick-up from the soil, water and food they eat; as well as having diseases that infest portions of the meat.

Yes, you can cook some of this out; but still I would have to question whether the meat is better than other choices.

Just saying... but having said so... I eat venison quite often; and absolutely love the taste of a good Elk steak.