Features

After the shot

Safe field dressing is key

HOUGHTON -- For many UP hunters, deer season is one of the most anticipated times of the year. Whether you hunt as a family tradition, the challenge of the hunt or the opportunity to put venison in the freezer, bringing home a deer is only part of the job. Experts advise that properly field dressing and handling the animal is just as important.

Taking a few precautions when field dressing a deer can help prevent the spread of bacteria, reduce the risk of illness and ensure the meat is safe to eat.

One of the most important rules is to avoid direct contact with the animal’s blood and internal organs. Hunters should wear disposable rubber or latex gloves when field dressing a deer, particularly if they have cuts, scratches or open wounds on their hands. Wearing gloves helps reduce exposure to potentially harmful bacteria and other pathogens.

Hunters should also use a clean, sharp knife and take their time when opening the animal. Care should be taken not to puncture the stomach or intestines, as their contents can contaminate the meat. If contamination occurs, the affected areas should be removed promptly.

After field dressing, hunters should clean their knives, hands and any equipment that came into contact with the animal. Disposable gloves should be discarded properly, and reusable equipment should be thoroughly washed and sanitized.

Another important consideration is chronic wasting disease, commonly known as CWD. The fatal neurological disease affects deer, elk and other members of the deer family. Although there is no confirmed evidence that CWD infects humans, public health officials recommend that hunters avoid eating meat from animals that test positive for the disease.

Hunters should consider having deer tested in areas where CWD is present or suspected. They should also avoid consuming the brain, spinal cord, eyes, spleen, tonsils and lymph nodes. These tissues are among those that may contain higher concentrations of the infectious material associated with CWD.

Proper cooling is also essential. Once a deer has been field dressed, the carcass should be cooled as quickly as possible. Warm temperatures allow bacteria to multiply, increasing the risk of spoilage and foodborne illness. During warmer weather, hunters should make cooling the deer a priority rather than leaving it in the field or in a warm vehicle for an extended period.

The meat should be kept clean and protected from dirt, insects and other sources of contamination. When transporting a deer, hunters should avoid placing it in an enclosed area where heat cannot escape. Once processed, venison should be refrigerated or frozen promptly.

Hunters should also pay attention to unusual signs when examining a deer. Animals that appear sick, behave abnormally or have unusual growths, abscesses or other abnormalities should be handled with extra caution. If there are concerns about the animal’s health, hunters should contact the Michigan Department of Natural Resources for guidance.

Field dressing may not be the most glamorous part of deer hunting, but it is one of the most important. Taking the time to use proper equipment, wear protective gloves, keep meat clean and cool the carcass quickly can make a significant difference.

For Michigan hunters, a successful deer season should mean more than simply filling a tag. It should also mean bringing home healthy, properly handled venison that can be safely enjoyed by family and friends.