Information provided by Cornell Cooperative Extension of Monroe County, NY(585)461-1000. Cornell Cooperative Extension provides equal program and employment opportunities.

If you are a hunter or venison lover, this information will ensure your safety and the safety of anyone who touches or eats your deer meat.

Weather during hunting season is unpredictable. Some years hunting season feels like the middle of winter and other years a spell of summer-like weather can descend, surprising everyone. Cold weather may be uncomfortable for you, but it does ensure the safety of the meat you bring home. If the weather turns 50^o or warmer, venison can begin to spoil quickly. To avoid spoilage in warm weather, within 3 to 4 hours of your kill, skin the deer, cut it into large pieces and refrigerate between 34 and 40^o Fahrenheit. These temperatures are low enough to prevent growth of spoilage bacteria. Another option is to freeze the meat and then butcher it later. Enough rigor mortis will have taken place during the 3 to 4 hours to prevent the cold from toughening the meat.

Keeping the deer cold on your way home is also important to ensure its safety. Always prop the belly incision open so air may circulate. The best locations for transportation are the uncovered back of a truck, a car roof or on top of a closed trunk. If a deer must be transported on a hood or front fender, insulate it from the motor heat with layers of heavy blankets. Deer placed in closed trunks will spoil quickly.

Rabies is another potential problem that can be avoided. Deer are not aggressive and generally can outrun animals likely to contract rabies, such as raccoons and skunks, but it is possible that a deer may be infected from interaction with a rabid animal. Watch for erratic behavior as you stalk deer, and do not tag any deer that you find dead. Rabies may be contracted from dead animals as well as live ones, so always wear rubber or plastic gloves when field dressing an animal. Wash your hands, knives and other equipment with soap and a disinfectant.

Rabies virus is destroyed with thorough cooking, just like E. coli and salmonella. Therefore, you should cook venison beyond the rare stage, to 160^o F., good advice for all foods of animal origin. Only prepare varieties of venison sausage that require cooking. Smoking and curing will not kill rabies virus and could be potentially dangerous for those eating the sausage.

The key facts to remember for handling your game meat when hunting are: Keep the meat cold, handle it with care, and cook it thoroughly.