National Culinary Review Nov/Dec 2023

OPEN SEASON

How to Safely Harvest and Handle Venison From the Field to the Table

By ACF Chef John Lucchesi, CEC, MBA

Ibegan 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

72 hours (about 3 days) as rigor mortis needs to work its way out of the muscles, which will also improve the flavor and tenderness of your meat. Skin from the tail to the nose as this will prevent hair loss from the hide and keep your meat hair free; this is another reason to hang the deer with the head facing downward.

STEP 3: BUTCHERING

Butchering your own deer allows you to control all the yield and cuts. If you would rather have someone else process your deer, be sure that person is reputable and runs a clean operation. A sharp hunting knife or boning knife is all you need to process an entire deer. Occasionally a small saw is a useful tool to have depending on which cuts you are going for. As you butcher your deer, keep the cuts as clean and as cool as possible. Store the primal cuts in a refrigerator or cooler and process the secondary cuts after the entire carcass is broken down.

STEP 4: STORING

Invest in a seal-a-meal vacuum sealer machine. There are many exceptionally good, inexpensive countertop models on the market, and they are well worth it. Much of your venison will end up in the freezer for future consumption, and these machines allow you to keep your meat free of freezer burn and

help maintain quality and freshness. My personal sealing machine was about $200 a decade ago and is still going strong today.

STEP 5: COOKING

Venison is a lean and healthy meat and should be cooked no more than medium rare. The practice of carefully handling your venison from the field to the table will also result in a better-tasting product. The “venison is too gamey for me” comment many of us hear from those that we share it with is usually due to the handling of the meat after the kill. A quick, humane kill, proper field handling and dressing, as well as proper hanging, processing and cooking, all affect the final flavor and quality of the product. Implementing these guidelines from the field to the table will result in a much more satisfying plate of venison the next time you gather around the table to share your harvest.

ACF Chef John Lucchesi, CEC, MBA, has worked in the foodservice industry for more than 23 years. He received his formal training from Schoolcraft College in Livonia, Michigan, and his career has spanned many segments, from fast food to fine dining. Chef Lucchesi has held positions with Ritz-Carlton hotels, the former Palace of Auburn Hills and the Detroit Pistons. He currently serves as an instructor of culinary arts and food services management at the Culinary Arts Institute in Flint, Michigan. He is a loving husband and father of one and enjoys hunting and cooking with his family and friends.

SCAN THE QR CODE FOR CHEF LUCCHESI'S VENISON LOIN WITH BOURBON CHERRY SAUCE