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Deer Hunting: Getting Started

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Published on: Oct. 23, 2013

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place the hindquarters in a cooler, and the work is done.

With fresh ice, the meat will keep for several days in the cooler. The chore that remains is deboning the meat and placing it in individual bags with water for freezing, or wrapping in butcher paper. In deboning a deer, it is important to remove as much connective tissue and fat as possible, for both impart an unpleasant taste to the meat. Allowing the meat to soak in water for a couple days, and changing the water twice a day to remove blood from the meat, also improves meat flavor.

Gear

Missouri offers a variety of deer-hunting seasons as well as methods. Purchase quality equipment to make the most of out your hunt.

Hunter orange

Check and make sure to buy clothing that complies with hunter-orange regulations.

Rifle

Pick a caliber that is readily available at most places that sell hunting supplies.

Telescopic sight

Scopes gather light, making better shot placement under low-light conditions possible.

Bow Make sure to purchase a quieting implement to avoid jumping the string.

Tree stand Buy one that meets TMA standards and use the fall-arrest system throughout the hunt.

Knife and hatchet

Knife blade length of 4 to 5 inches long is all you need. A hatchet comes in handy when you need to cut through pelvic bone.

Help Us Stop CWD

Practice proper carcass disposal. Deer hunters play an important role in preventing the spread of chronic wasting disease (CWD). The disease can spread through carcasses of diseased deer, which can remain infectious for years. Carcass parts known to concentrate CWD include brain, spinal cord, eyes, spleen, and lymph nodes. Moving harvested deer that still have these parts can spread CWD to other areas.Hunters who harvest deer in the Containment Zone (Chariton, Randolph, Macon, Linn, Sullivan, and Adair counties) should not take whole deer carcasses out of the Zone, or carcass parts that contain brain, spinal cord, eyes, spleen, or lymph nodes. Items that are safe to transport are:• Meat that is cut and wrapped,

  • Meat that has been boned out,
  • Quarters or other portions of meat with no part of the spine or head attached,• Hides or capes from which all excess tissue has been removed,
  • Antlers, including antlers attached to skull plates or skulls cleaned of all muscle and brain tissue, and• Finished taxidermy products.Deer hunters throughout the state should properly dispose of car-casses from harvested deer to prevent the spread of infectious dis-eases, such as CWD.
  • Remove meat in the field and leave the carcass behind. Bury the carcass if possible.
  • If processing harvested deer in camp or at home, place carcass parts in trash bags and properly dispose of them through a trash service or landfill.
  • Take harvested deer to a licensed commercial processor to ensure proper carcass disposal.
  • For taxidermy work, use a licensed taxidermist to ensure proper carcass disposal. Learn more at mdc.mo.gov/node/16478

In the Kitchen

Learning to turn wild game into fine cuisine is a joy in itself. Check the Internet for recipes. With practice, you will develop an eye for the good ones. Here’s a venison stew recipe that’s easy and delicious:

  • 2 pounds venison stew meat, cubed
  • 1 can condensed tomato soup
  • 3 medium carrots, sliced
  • ½ can water
  • 1 teaspoon salt
  • 3 potatoes, peeled and quartered
  • 1 cup each of frozen peas and corn
  • ½ teaspoon pepper
  • 1 bay leaf
  • 1/4 cup dry red wine

Preheat oven to 275 degrees. Put all ingredients into a large pot with an oven-safe lid. There is no need to brown the meat first. Mix ingredients together. Cover tightly and bake in the preheated oven for 5 hours. Serves 6.

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