How To Get Blood Out Of Venison

How to Get Blood Out of Venison: A Comprehensive Guide for Hunters

Getting blood out of venison is crucial for ensuring the meat's quality, taste, and longevity. Blood left in the meat can lead to spoilage, off-flavors, and a less appealing final product. This comprehensive guide will walk you through the essential steps and techniques to effectively remove blood from your venison.

Pre-Processing: Field Dressing is Key

The most effective blood removal begins before you even get your venison back to your processing area. Proper field dressing is paramount.

1. Quick and Clean Gutting:

• Time is of the essence: The faster you gut your deer, the less chance blood has to soak into the meat. Aim to do this as quickly as possible after the harvest.
• Careful incision: Make a clean incision along the belly, taking care not to puncture the intestines or bladder. Contamination from these organs can severely impact the quality of your meat.
• Remove the organs: Carefully remove the internal organs, being mindful to avoid tearing and spilling their contents.

2. Bleeding the Carcass:

• Severing the arteries: Locate the arteries at the neck and chest cavity. Severing these will allow for maximum blood drainage.
• Gravity is your friend: Hang the deer by its hind legs to encourage blood drainage. This allows gravity to assist in the removal of as much blood as possible.

Post-Processing: Techniques for Blood Removal

Even with careful field dressing, some blood may remain. Here are several techniques to further minimize blood contamination:

1. Washing the Carcass:

• Cold water rinse: Use cold water to rinse the inside and outside of the carcass, paying close attention to areas where blood may have pooled.
• Avoid hot water: Hot water can cause the blood to coagulate and become more difficult to remove.

2. Soaking and Aging:

• Cold water soak: Soaking the meat in cold water for a period of time can help draw out additional blood. This is particularly effective for larger cuts of meat. Note: This isn't necessary for all situations; prioritize proper field dressing instead.
• Controlled aging: Allowing the meat to age in a cool, dry environment can improve its tenderness and flavor, and as the meat ages, some blood will naturally drain.

3. Trim and Cut:

• Visual inspection: Before cutting, thoroughly inspect the meat for any remaining blood clots or discolored areas.
• Careful trimming: Trim away any areas with excessive blood. This ensures that only the highest-quality meat is used.

Preventing Bloodshot Meat: Best Practices

Preventing bloodshot meat is a proactive approach. Here are some essential best practices:

• Sharp and clean tools: Using sharp knives and other tools ensures cleaner cuts and minimizes blood contamination.
• Proper handling: Handle the meat carefully throughout the entire process. Avoid unnecessary bruising or tearing.
• Quick chilling: Quickly chill the meat after processing to inhibit bacterial growth and preserve its quality.

Conclusion: Fresh, Clean Venison

Following these steps will significantly reduce the amount of blood in your venison, ensuring a better-tasting, higher-quality final product. Remember, the key is a combination of meticulous field dressing and careful post-processing techniques. By prioritizing these steps, you'll enjoy the delicious fruits of your hunting labor for years to come.