| Chef-to-Chef |
OPEN SEASON How to Safely Harvest and Handle Venison From the Field to the Table // By ACF Chef John Lucchesi, CEC, MBA
I
began hunting when I was in culinary school after being introduced to it by one of my classmates. Cooks and chefs should value and respect the food we eat. We should know where our food comes from and what it has been eating. Hunting provides this connection along with quality meat if you handle it correctly. It is not legal to serve your harvested bounty in your foodservice operation but there is no reason you cannot feed yourself, your family and your friends from the bounty you bring in from the hunt. Hunting is not only a
source for food, but also a source of relaxation, a way to recharge, reflect and simply enjoy what Mother Nature provides. My hunts find me pursuing venison, rabbit, bear, turkey and wild hog, plus there’s the occasional fishing trip with my brother-in-law. If you enjoy hunting, here are some guidelines you should follow when harvesting my favorite prey, the whitetailed deer.
STEP 1: CLEANING/GUTTING The cleaning (gutting) of the animal should be done as quickly as possible so that the animal can cool down, thus preventing spoilage of the meat. Be sure to handle your deer with care even when bringing it to your cleaning location. Banging it over rocks and downed trees or tossing it into the back of your four-wheeler or the bed of your truck will only cause bruising of the meat and will result in off-tasting flavors in the final product. If you need to gut in the field, do so as cleanly as possible and avoid getting grass, dirt, mud or twigs in the open cavity. If you are fond of offal cuts, such as the heart (my favorite), liver and kidneys, I suggest packing a few resealable plastic bags and a small cooler with ice packs in your field kit. Be sure to remove these organs and put them in your cooler as quickly as possible.
STEP 2: HANGING/AGING/ SKINNING Hang the deer head down by using a gambrel secured through the hind legs. This will allow any fluids to flow to the head and out the mouth and nose instead of into the hind quarters where it will pool and taint the flavor of the meat. Also, if it is that trophy buck you just landed, you will not mar or damage the neck or antlers with rope scars or hide damage of your soonto-be mount. DO NOT rinse or hose out the cavity of the deer. This can drive any traces of dirt or bacteria into the meat, especially around the wound area and contaminate your meat. If there is visible dirt or debris in the cavity, a damp wet cloth and some gentle wiping is the way to go. Crack the garage or barn door and run a fan to aid in air circulation. Hang for a minimum of
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NCR | NOVEMBER/DECEMBER 2023
