• Hunters should not handle or consume deer or other wild animals that appear sick or act abnormally, regardless of the cause.



• Always wear heavy rubber or latex gloves when field dressing deer or other wild game.



• Keep a separate set of tools to use only for butchering deer.



• If intestinal contents contact meat, consider the meat contaminated; cut off and discard affected area.



• Proper carcass care in the field is vital to preserving wild game. Big game animals should be field dressed immediately to cool the carcass and then hung by the head to allow the body cavity to drain thoroughly. In warm weather, carcass-cooling can be hastened and maintained with bags of ice. For big game animals, ice bags can be placed directly into the body cavity. Unlike venison, bear are marbled with fat and can spoil quickly at temperatures above 40 degrees. Venison can survive for several days at temperatures as high as 50 degrees as long as the carcass is kept out of the sun and protected from flies. Placing the carcass into a cheesecloth game bag or applying a liberal application of black pepper to the body cavity will discourage fly contamination.



• Wash hands with soap and water before and after handling meat.



• Thoroughly clean equipment and work areas, then sanitize with a 50/50 solution of household chlorine bleach and water after processing. Wipe down counters and let them dry; soak knives for one hour.



• Dispose of the hide, brain and spinal cord, eyes, spleen, tonsils, bones and head in a landfill or your normal garbage pickup.

Safety Practices When Cooking Wild Game

The Michigan Department of Community Health recommends proper food-safety practices when cooking venison, as well as any other meat or poultry. Thoroughly cooking meat is important to reduce the likelihood of any bacterial disease. All meat, including venison, should be cooked until the meat is no longer pink and the juices run clear. If cooked according to the guidelines below, the likelihood of any disease transmission to individuals consuming this meat is extremely small.

Use a meat thermometer to cook meat to proper internal temperatures (minimum 165 degrees for all types of meat from ground or fresh venison, 170 degrees for the breast of game birds and waterfowl, and 180 degrees for the whole bird), which helps ensure harmful bacteria are killed and meat is not overcooked. The color of meat is an unreliable indicator of proper preparation.

For jerky, steam, boil or roast meat to 165 degrees Fahrenheit using a meat thermometer prior to dehydrating. Dry at 130-140 degrees Fahrenheit until thoroughly dry. Jerky is properly dried when it cracks on bending but doesn't break.

For more information on venison field dressing, meat preparation and recipes, see the DNR publication How to Field Dress a White-Tailed Deer, available on the DNR website at www.michigan.gov/deer.