Connecting to my last blog post, after the hunt, everyone took perfect pictures with the deer to capture the memories.
Unfortunately, I couldn't bring myself to do that—I was worried it would give me nightmares for weeks.
Then, instead of processing the deer and taking it home, we decided to have a delightful deer feast right there.
For me, it was a unique experience, as deer are first-class protected animals in China, and you never get the chance to try deer meat there.
Historically, back in the Qing Dynasty, emperors drank raw deer blood to enhance their strength. I'm curious if that really works.
Another reason we had the feast outdoors was that one of Ru’s friends is a professional meat processor, so we got perfectly prepared meat with no trouble.
As an observer, I was lucky to watch the entire process, from caping and field dressing to carcass disposal.
If you're new to this, be sure to read thoroughly for a basic understanding.
While the initial preparation takes time to master, other parts can be learned after reading.
Initial Preparation
Although I've processed chicken and sheep for meat before, preparing a deer is quite different.
In this section, we'll discuss how to cape and field dress a deer.
Caping
When I first arrived at Ru’s house, I noticed the deer head decoration on the wall.
He shared memorable stories about his family's hunting adventures, so after the hunt, it's customary for him to keep the deer's head as a memento.
To ensure a well-placed kill shot, he aims for the deer's heart.
Then, it's time to cape the deer—essentially, the skinning process.
If it's above freezing, caping should be done as soon as possible. Otherwise, you have up to 24 hours after the kill to complete this step.
Ready to get started? Here's how to cape out:
First, make sure there's ample hide for mounting by cutting around the animal's midsection halfway between its front and rear legs.
Next, cut around each leg a few inches (about 7-8 cm) below the elbow joint.
For each front leg, create a cut between the elbow and midsection cuts.
Finally, peel the skin carefully from the rear towards the head. Once the neck is visible, cut to release the head and cape from the carcass.
After that, Ru hung the head and cape by the antlers for a while.
Next, he folded the cape evenly and smoothed out any wrinkles, using a cloth to protect the deer's ears and nose.
Lastly, double-wrapped it in garbage bags and stored it in a designated section of the freezer.
Afterward, he drove to the nearby taxidermist to ensure the deer cape stayed in optimal condition for mounting.
Field Dressing
Now, let's cover how to field dress the rest of the deer promptly.
If you delay, you risk spoiling the meat, as temperature plays a critical role.
Bacteria thrive in temperatures above 40°F (4.4°C) — doubling in number every 20 minutes can quickly spoil your meat.
That's why it's crucial to field dress the deer quickly, as it's the best way to cool it down in the field.
Fortunately, it was quite cold that day, but time was still of the essence after caping.
The experienced meat processor who hunted with us explained the essential steps of field dressing a deer involves cutting from the breastbone to the pubic bone and removing all internal organs.
Here are his detailed instructions:
First, lay the deer on its back with its legs apart. Put on gloves for hygiene and grab your sharp knife.
Start with a shallow cut along the midline of the deer's abdomen from the chest to the pelvis.
Carefully extend the incision to expose the internal organs, using your hands to gently remove them.
Begin by cutting around the diaphragm to separate the chest cavity from the abdominal cavity. Cut around the anus to release the intestines, being careful not to puncture the bladder or intestines.
Remove any remaining organs and rinse the cavity with clean water.
Once field dressed, cool the deer quickly to keep the meat fresh—he used bags of ice.
The whole process went smoothly for him, but for me, I'm afraid it would take forever.
So, if you're new to hunting and looking forward to a game feast afterward, it's best to have a skilled hunter who's good at processing the prey.
Meat Processing
After caping and field dressing, it's time to prepare the meat for cooking.
It's important to use everything you can from the animal to respect it and protect the environment.
However, that doesn't mean you should eat everything, especially certain parts. Let's see what you can and definitely shouldn't eat.
Additionally, some parts, while not for eating, can still be used to lessen the carcass's environmental impact.
Parts to Keep for Eating
There are many delicious cuts of deer meat you can enjoy.
Starting with the hams (back legs), you can have round steaks, shanks, sirloins, and more.
From the shoulders (front legs), you can get shoulder roasts and shanks.
Other cuts to consider are backstraps, flanks, ribs, and neck.
Some hunters choose to eat other parts of the deer that others may avoid, such as the heart, tongue, and testicles, which are often left in the gut pile.
However, some hunters enjoy these parts with great satisfaction.
Personally, I have no problem with the heart and tongue, but I draw the line at testicles.
Parts to Avoid Eating
Then, there are parts of the deer that should never be consumed.
These parts often contain higher concentrations of bacterial, viral, and protein-based threats like chronic wasting disease (CWD).
Bones are at the top of this list. While the outer surface poses slightly less risk, the bone marrow inside can be highly contaminated. Avoid the spinal cord and surrounding tissues as they can harbor more pathogens, including CWD.
Moving to the head, the brain, and eyes should also be avoided due to their higher risk of disease. It's best to avoid handling these parts altogether.
Lymph nodes found throughout the body should be carefully removed from each cut of meat you keep. Most are in the neck, front, and hind quarters, along the spine, and near internal organs and joints.
As for organs, avoid consuming the liver, which acts as a filtration system and can carry harmful substances into your body. The spleen and other internal organs should also not be consumed.
Lastly, do not consume the hair, skin, or hooves of the deer.
But when it comes to antlers, there's a different story. In my country, they're used as medicines in Traditional Chinese Medicine to treat conditions such as mammary hyperplasia, mastitis, or children's mumps.
Parts to Use for Non-Edible Purposes
Finally, besides parts you can eat or can't, there are many other useful parts of deer that shouldn't be overlooked.
If you can find a use for them, there's no reason to discard them.
Firstly, besides antlers, skulls and jawbones also make suitable decorations for deer mounts, as long as they are cleaned thoroughly and all unwanted tissues, such as the brain and eyes, are removed.
Next, caul fat, though not meant for eating, is excellent for wrapping meats during cooking to keep them moist and enhance their flavor. Other fats also offer various culinary benefits.
For glands, hooves, and tails, they can serve useful purposes in hunting.
For example, glands like the tarsal gland can produce a strong scent that deer use for communication, making them useful for attracting deer during hunts.
Hooves and tails can create mock scrapes and add realism to decoys, particularly on windy days.
Sinews, like tendons and ligaments, are also valuable. They're strong and perfect for crafting strings and ropes, making them ideal for traditional tying and braiding methods.
Finally, hides are frequently overlooked but hold value for making throw rugs, clothing material, leather products, and more, especially for those embracing primitive lifestyles.
Historically, in ancient China, many hunters sustained themselves by selling hides.
Cooking Methods
Now it’s time to cook—the most exciting part of the hunting adventure.
Besides the military canteen set I brought, Ru took out the Titanium Camping Cookware Set and Titanium Rice Cooker I gave him for his birthday.
He’s a big fan of steaks, so he seasoned the cookware right away. His titanium frying pan is now a must-have for hunting, hiking, or camping.
If you don’t know how to season your titanium gear, check out my blog post: "How to Season Your Titanium Cookware."
Ru handled the steak cooking. He took out some round steaks and got to work.
To avoid damaging the seasoned pan, he used a long-handled titanium spork to flip the steak.
Most of the group preferred medium-rare, but Ru cooked mine longer to make it medium.
Meanwhile, I chopped some shanks, onions, and carrots to cook a traditional venison stew in the rice cooker.
I have to say, this was the best meal I’ve ever had on any adventure.
After dinner, we chatted over a cup of coffee under the starry night. Even though time flies, the good memories we shared in Yangshuo are still deeply engraved in our minds.
Later that night, we got hungry again and grilled some shoulder roasts for a late-night snack.
Carcass Disposal
After enjoying your deer meal, it's important to properly dispose of the leftovers.
Due to concerns like Chronic Wasting Disease (CWD), it's critical to handle deer carcasses correctly.
In the UK, you can bury carcasses in a disposal pit, ensuring they're covered with soil, rocks, or wood to prevent scavenger access.
Make sure the burial site is at least 250 meters (820 feet) from any drinking water source and 30 meters (98 feet) from other water sources or drains.
But if a deer is suspected of having a notifiable disease like Tuberculosis (TB) — identifiable by small round nodules containing a cheese-like yellow pus in the lung — you can’t bury it.
Instead, seal it in a container and take it back to the larder for inspection and disposal.
When hunting in other areas, always adhere to local disposal laws and regulations.
Safety Tips
In the end, while deer meat is delicious, there are always risks involved in handling and eating meat.
Therefore, it’s crucial to follow proper procedures when handling, preparing, and consuming it.
Start by processing the deer immediately after recovery to prevent spoilage, and always wear gloves, goggles, and an apron while handling it.
During field dressing, avoid cutting or opening the internal organs to prevent contamination.
Also, as mentioned earlier, check the deer’s lungs for signs of Tuberculosis (TB) infection.
After removing the internal organs, inspect the venison's color—it should be dark red. Any other shades indicate spoilage and make the meat unsafe to handle or consume.
A foul smell is another warning sign; discard any meat that smells bad.
Plus, check the texture of the meat—it should be firm, not loose or falling apart.
If everything looks good, don’t forget to test for Chronic Wasting Disease (CWD) before consuming the meat. Wait for the test results before eating.
If the test is positive, report it to your local game agency and follow their guidelines for disposing of the meat.
Never process or eat meat from a sick deer or spoiled meat—it’s not worth the risk.
Lastly, take a class on wild game processing. Learning how to safely handle, prepare, and consume deer meat is essential for all hunters.
Hunting is not just about pulling the trigger, but also about respecting the animal, ensuring safe, responsible consumption, and a deep appreciation for the natural world.
In Conclusion
In conclusion, enjoying deer meat after a successful hunt is a rewarding experience, but it requires careful handling.
Start by caping and field dressing the deer properly. If you notice any signs of disease, follow local guidelines for safe carcass disposal.
Next, focus on separating the edible parts from the inedible ones. Discard any meat that isn’t dark red, feels loose, or emits a foul odor during preparation, ensuring you adhere to local disposal regulations.
Before consumption, always test for Chronic Wasting Disease (CWD) to safeguard your health.
By following these steps, you can enhance the enjoyment of your hunt while minimizing risks to yourself and others.
While it seems complex, the satisfaction of enjoying a well-prepared steak or venison stew makes it all worthwhile.
Have you ever cooked your game outdoors after hunting? If yes, feel free to share your cooking experiences in the comments below to inspire others who haven't!
To your next adventure
Steve