Venison question

Discussion in 'Game Processing, Recipes & Cooking' started by BigDaddy, Dec 10, 2016.

  1. BigDaddy

    BigDaddy Die Hard Bowhunter

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    I butchered a doe this past Monday. I had everything all done but a bin with some scrap in it I was going to grind into burger. I got side tracked with a family emergency, and it is now Saturday, and it has been sitting in the fridge the whole week. Do you think its still good? I think it has a funny smell to it, but I am new to this butchering thing.
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  2. oregonoutdoordude

    oregonoutdoordude Newb

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    Should be fine. I would rinse with water but its probably just the blood your smelling which happens if the meat is not hung for long enough to drain the carcass.

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  3. macsolocam

    macsolocam Weekend Warrior

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    Hard to say, hopefully some of the guys that have been butchering awhile can chime in...

    Being a rookie somewhat to complete deer processing on my own I'd go ahead and cook it after it being 6 days in the fridge, or freeze it. But more experienced guys may say not too. Just my two cents

    "Couldn't think of a good Signature"
     
  4. Sota

    Sota Legendary Woodsman

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    Grind it rinse it if you want but it will be fine.
     
  5. vanfossen

    vanfossen Die Hard Bowhunter

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    Use it for coyote trapping lure


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  6. elkguide

    elkguide Grizzled Veteran

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    Grind it.
     
  7. Blarney22

    Blarney22 Die Hard Bowhunter

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    if in doubt, throw it out
     
  8. No.6Hunter

    No.6Hunter Die Hard Bowhunter

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    week in the fridge is probably good, any longer I would be worried
     
  9. SkyThumper

    SkyThumper Newb

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  10. SkyThumper

    SkyThumper Newb

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  11. GoInLight

    GoInLight Newb

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    I let my deer cool in the fridge for at least 7 days, sometimes 14. I've never had any issues.


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  12. StukUmm007

    StukUmm007 Newb

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    I have processed hundreds of deer. In a controlled environment and or cooler your meat should be fine with no worries. Most processing butcher shops across the country have meat in coolers longer than that. Drain the blood and pack it.
     
  13. pitzer25

    pitzer25 Weekend Warrior

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    should be good to go but if it worries you pitch it. its just scraps so its not like the whole deer went bad
     
  14. Longdraw

    Longdraw Weekend Warrior

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    Like 8 days? Just kidding.
    If there's a doubt, throw it out.
     
  15. cantexian

    cantexian Grizzled Veteran

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    If you are concerned, mix 1/4 cup Of vinegar into two cups of water. Soak your meat, completely submerged for five minutes. Take it out and rinse it off in running water then grind. The vinegar will kill any bacteria that may have grown. I did this with a buck I left overnight in the woods and found in the river the next day. We have eaten the meat several times with no issues.


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  16. head2toe camo

    head2toe camo Weekend Warrior

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    I wouldn't hesitate to consume it. Like some have said the meat is traditionally aged for a week or much longer to actually improve the flavor and texture. The only thing here is the blood that has pooled, which could encourage bacteria growth. But being in the fridge, it's pretty cold so rinse it and grind/cook it.

    It's not grocery store meat that has traveled dozens of miles and touched dozens of surfaces, It's real meat from the woods! It touched your cutting board, knife and container (which I assume were all pretty clean).
     
  17. MichiganYoungBlood

    MichiganYoungBlood Weekend Warrior

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    I was a butcher at a slaughter house for a few years. You are all good to consume it, if it was refrigerated. Like mentioned above, up to 2 weeks.


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