PHOTO: Courtesy of Wisconsin Radio Network
MADISON, WI- (Wisconsin Radio Network) – SO you’ve bagged your deer for the deer season, now what? Now it’s time to get that deer turned into tasty venison. DNR wildlife management director Eric Loebner says adding deer meat to your diet is a great way to get lean, healthy proteins.
“Making that homegrown sustainable organic meat protein source, you know really it’s unique to the experience and it certainly adds to the experience and as well.”
Loebner says it’s important to be ready to field dress your deer by yourself while COVID-19 continues.
“Check it out now, get information, get yourself knowledgeable on the subject so you can feel more comfortable when the opportunity presents itself.”
Temperatures will be cool enough to hang a deer across most of the state, but it likely won’t freeze outside. So be sure to get your deer to a processor or cut it up yourself before too long.
The DNR offers plenty of tips on dressing your deer, and you can even learn how to can your meat for the winter.
Loebner says that there’s more and more interest these days in processing and butchering deer at home, rather than taking it to a meat processor.
“There’s even videos out there now about the whole nuances of making your own meat at home, whether you’re making sausage or whether you’re making bacon.”
The UW-Extension offers tips and classes on handling your own deer, and there is a link online at the DNR website.
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