Because the color of the meat is not always a reliable indicator of proper cooking, use of a meat thermometer is highly recommended for safety. This will reduce the risk of food-borne disease. Always cook wild meat until the juices run clear and the meat is no longer pink in color (generally 150-180☏, depending on the type of meat).If you prepare your own ground meat, thoroughly clean and disinfect all equipment after use.Adding a minimum of 1 tablespoon of bleach to 1 gallon of water is usually adequate for use as a cleaning/disinfecting solution. Wash tools, equipment and working surfaces (including tables and cutting boards) thoroughly with soap and water, followed by disinfection immediately after handling any wild game or fowl.Wash hands thoroughly with soap and water or an alcohol-based sanitizer immediately after handling wild game or fowl, including the tissues and meat.The carcass should be protected against flies. During warm weather (over 65° F, or 18.3 C), bags of ice should be placed in the body cavity to hasten cooling. The abdominal cavity should be cleaned, dried and cooled until the meat is processed.If any of the intestines have an abnormal smell or discharge, or if pockets of blood are seen in the muscle unassociated with the bullet/shot/arrow wound, the flesh should be considered unfit for eating.Large game should be shot with a clean, humane kill shot, preferably avoiding the abdomen, followed quickly by removal of the intestines this minimizes the risk of intestinal contents contaminating the meat.Do not feed the contaminated meat to other animals, or they may become infected. If any intestinal contents of the game come into contact with meat, the meat should be considered contaminated and should be cut off and discarded. Avoid abdominal shots because they lead to contamination of the meat and can cause the animal needless suffering.When removing antlers from a healthy animal, use a hand saw rather than a power saw, and always wear safety glasses. Do not cut into the head of any antlered animal that showed abnormal behavior, even to remove the rack. When boning out the carcass, keep both the head and spine intact. Minimize contact with brain or spinal tissues.If any abnormalities are seen in the chest or abdominal cavity of the carcass, consider disposing of the entire carcass.A large area of tissue around the wound and pus pockets should also be cut away with the wound, even if the tissue looks normal, because it can still harbor infection. If there are any old wounds on the carcass, and especially if there is pus present, meat in this area should be removed and discarded.Do not use the same utensils to clean different species.Always protect your hands with gloves (heavy rubber, latex, or nitrile) when field dressing wild game or fowl. ![]() ![]()
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