After the Hunt

Through pre-season practice, hunters can minimize crippling and wounding by becoming familiar with shooting at various distances. Knowledge of distances to trees, rocks, depressions, etc. in the hunting location can give hunters an added advantage. For example, as wild game approach these objects during the season, the hunter is better prepared to make an accurate and lethal shot. This is common practice and a goal for bow hunters due to the limited range of archery equipment. In addition, hunters can also improve wild game recovery by becoming familiar with trails and escape routes within their hunting area. Wild game species prefer predetermined routes when moving between feeding, watering and bedding areas or when escaping from predators. Knowing these routes, and practicing with hunting equipment prior to the hunting season, will aid hunters in being successful by avoiding crippling or wounding losses.

Following-up after the shot is critical to successful wild game recovery. After the shot, it may be unclear as to whether the shot was accurate, poor, or resulted in a clean miss. Wild game animals will sometimes act or behave a certain way when hit and these visual cues can be valuable prior to tracking. For example, a well-placed shot on a deer may cause it to drop instantly, or result in an immediate bolting (fleeing) reaction. In some instances, there may be little if any reaction at all. Stumbling or crashing sounds as the deer exits usually indicates a fatal hit. In most cases, a fatally wounded deer will prefer to run downhill rather than up for two reasons. One, it is the path of least resistance, and two, the deer will seek water sources in an attempt to quench thirst brought on by decreasing blood volume. 

Some knowledge into understanding how hunting implements dispatch a deer can offer insight into what to look for after the shot. Firearms like rifles and shotguns, shooting high speed single projectile ammunition, cause massive tissue damage, blood loss, and trauma. Often, but not always, a well-placed shot from a rifle or shotgun immediately immobilize a deer on the spot requiring no tracking or trailing. Bows and arrows, however, rely much more on promoting massive blood loss caused by the razor sharp cutting edges of the arrowhead. Deer taken with bow and arrow must first bleed-out and are rarely immobilized on the spot unless the spine is severed. Any shot that does not result in immediate immobilization requires that hunter’s follow-up and track. The ability to make well-placed shots into the vital organs will go far toward quick recovery and the prevention of crippling losses. Ethical law-abiding hunters make every attempt to follow-up after the shot in order to avoid wanton waste of any wild game.

Before attempting to search for sign, it is important to mark the location with a biodegradable material like tissue or napkins before proceeding to the other locations mentioned. Using a biodegradable material, rather than clothing or equipment, helps to avoid loss of items, while at the same time won’t contribute to littering. Types of sign encountered at the shot location may include: tracks, blood, tissue, hair, skid marks in dirt or forest debris, marks on trees from the bullet or arrow (the arrow itself), or absolutely nothing. Many hunters prefer to go immediately to the spot where a deer was last seen before disappearing into the woods or brush. This is because the shot location often contains little or no sign at all. In fact, it may take 5-10 yards or more for a deer to begin expelling blood from the wound and or nose and mouth if mortally wounded. The following is a general list of what a hunter may expect to find when trailing after the shot:

 Bright crimson blood (arterial blood/high oxygen content).

 Bright bubbly or frothy blood: (lung blood/high oxygen content).

 Dark blood: (venous blood/lower oxygen content/could be associated with

liver or muscle hit).

 Partially digested vegetative material with minimal dark blood

(stomach/abdominal hit).

 Dark brown hair/no blood (high on body/could be a non-fatal graze).

 Medium brown hair/no blood (mid-body/could be non-fatal graze).

 White hair/no blood (under belly/under neck/could be non-fatal graze).

 Nothing (potential miss).

A hunter should bear in mind that there may, or may not, be combinations of sign and therefore will need to determine a required waiting period before tracking based on available sign. Even if no blood or hair is discovered initially, an ethical law-abiding hunter will make every effort to thoroughly check the area before assuming a clean miss or non-fatal wound. When beginning the search, a hunter should avoid stepping onto or into the trail. Doing so could erase or cover up sign making back-tracking if necessary difficult or impossible. Instead, a hunter shouldwalk alongside the trail being careful as not to step into it. The trail should also bemarked at regular intervals just in case backtracking is necessary. In this way, ahunter will not need to backtrack all the way to the initial shot location. Asmentioned earlier, utilizing biodegradable materials like tissue or napkins formarking the trail will avoid littering and or the need to collect clothing orequipment after tracking is completed.Although ground level may be the logical place to search for sign whentracking, a hunter should also scan low-lying brush, especially in heavy cover. Thisis because a fleeing deer may brush blood against vegetation that could easily bemissed if sole focus is at ground level. Whenever possible, it is a good idea toenlist the help of hunting partners when tracking. Several sets of eyes scanning forsign are far better that one set alone.Remember, it is very common to have little, if any, sign at the initial shotlocation. This is where visual and audio cues become extremely important. Inmany cases, bleeding tends to increase and become most obvious where a deer waslast seen before disappearing into the woods or brush.

As a general rule, if large amounts of bright frothy-blood are found quickly, the pre-tracking waiting period may be short (15 minutes or less) or unnecessary and a hunter can usually expect a short tracking distance (<50-100 yards). If minimal dark blood and stomach contents are apparent, the opposite is likely requiring a longer waiting period (from one to several hours or more) and tracking distance increased.If a hunter begins tracking a poorly hit deer too soon, the chance of recovery diminishes due to a variety of reasons including:
 

• Deer could be pushed onto property where a hunter does not have permission making recovery difficult if not impossible.
• Deer might be claimed by another hunter in the area.
• Deer may not be recovered due to loss of sign.
• Deer may die without being recovered.
• Deer may recover and survive if shot was non-fatal.

Because it is possible that a deer may flush or jump from a bedding or resting area while being tracked, a hunter should be prepared for a follow-up shot. If a flush occurs, and shot not offered or missed, it would be wise not to push any further. A hunter should approach the vacant bed or resting location, and depending on available sign, decide whether to continue or allow more time before tracking. Again, the goal is to allow a deer to lie down, stiffen-up, and expire. Lying down promotes the movement of blood to concentrate at the wound site thus promoting bleeding in that area. If a hunter continues to push a deer, blood is transferred to the extremities and used for movement lessening the chance for bleed out at the wound site. This process may be prolonged if tracking begins too soon on a poorly hit deer.

Another consideration when tracking is weather and time of day. If it is raining or snowing, waiting to track an animal may be counterproductive. Blood, hair, and other sign might be washed away or covered up making tracking difficult if not impossible. The presence of light snow may increase the ability to track sign, but heavy snow or a snow/rain mix might eliminate or cover up sign in a very short period of time. In this case, it may be best to give up tracking altogether until conditions improve or wait until the following morning. This may also contribute to the deer lying down sooner thereby increasing the chances of a shorter tracking distance. Time of day is also a factor. Early in the day there is little concern because daylight is not a limiting factor. If tracking near or at dusk, the situation worsens. It is much more difficult to track a deer in darkness even with the aid of a flashlight. Unless the sign suggests a good hit and possible short tracking distance, it may be better to wait until first light to resume the tracking effort. It is also critical to follow-up tracking as soon as possible especially during early season when temperatures are warm. Prolonged tracking in warm weather does not help to promote good table quality of deer meat (venison). The last thing a hunter wants is to end up with a deer not fit for human consumption and wanton waste of wildlife.

Safety should always be number one when tracking, especially at night. Crossing obstacles like fences, logs, or streams can be dangerous during the day let alone in total darkness. The best advice may be to resume the search early the next morning ( Note: for safety reasons, firearms should be unloaded and arrows should be placed in quivers when crossing obstacles and always remember to review a current copy of the North Carolina Inland Fishing, Hunting and Trapping Regulations Digest for seasons, manner of taking, regulations concerning firearms, and legal shooting hours).

Caution must be practiced when approaching downed game animals; especially big game like deer or bear. With deer, it is best to approach from behind and, utilizing a stick or branch, touch the area near an eye in an effort to promote a response. If a deer blinks and or moves, another follow-up shot may be necessary to dispatch it. Most hunters prefer to place a finishing shot in the neck or lower chest area. Doing so minimizes damage to edible meat and results in a quick-clean kill as compared to shots placed elsewhere (Note: a head shot for finishing off big game at close range should be avoided due to the chance of a ricochet off the animals skull plate). As a general rule, if the eyes are open and breathing appears to have ceased, the animal is likely dead. If the eyes are closed, and or breathing apparent, the animal may still be alive. Approach the animal with caution and follow-up with another shot if necessary. Never attempt to use a knife to finish off a big game animal.

Field Dressing Wild game meat, not unlike domestic meat, requires reasonable care while handling and processing. Proper handling and processing will help to preserve palatability and avoidance of food-borne illnesses. Steps taken while in the field are crucial to ensuring healthy and flavorful wild game meat. As with any meat, temperature is always a concern relative to preventing the build-up of bacteria. After harvesting a game animal, the entrails (internal organs) should be removed as soon as possible in order to facilitate cooling of the carcass. Field dressing does not have to be a complex ordeal and can be completed in just a few simple steps using a minimum of tools. The following is a few simple items used to field dress game: 

• Sharp knife 
• Disposable plastic gloves (recommended) 
• Paper towels (optional) 

Field dressing can be best accomplished with the game animal on its back. In this way, a hunter will have immediate access to internal organs. The following procedure is recommended for field dressing deer or other medium sized game: 

1. Now is the time to put on the disposable gloves if you have them. Begin by making an incision just below the breast bone by pinching up on the hide and slowly cutting through until muscle tissue is observed under the hide. Slowly cut through the muscle until the interior body cavity becomes apparent. Make the cut large enough to insert two fingers into the body cavity. Some hunters make the first incision lower near the genital area. The advantage to starting near the breast bone is that there is less chance of cutting into the stomach or intestines as compared to other areas. 
2. After the initial incision, position yourself so you are facing the rear of the deer (Note: in this way you are cutting away from, and not toward, yourself). You can place your feet at the sides of the deer in order to prevent it from rolling on its side. In essence, you are straddling the deer. 
3. Insert the two fingers into the body cavity at the cut and slowly but carefully insert the knife blade (edge up) between your fingers (Note: the goal here is to prevent the knife blade from puncturing the internal organs by keeping finger space between the knife and the internal organs. Fingers should be slightly apart and not pinching the knife blade). Begin cutting in a straight line toward the reproductive organs and anus. If the knife is sharp, as it should be, it will glide along without the need to saw as you cut. Upon reaching the reproductive organs of the male deer, cut around them and remove them from the carcass. Remove the udders of the female in the same way. 
4. After reaching the hip bone, open the skin all the way to the anus then cut around the anus opening so that it can be removed along with the internal organs (Note: you may need to reposition yourself by facing toward the head of the deer to accomplish this). At this point, the majority of the internal organs (below the breastbone) can be removed from the body cavity. This can be accomplished by gently pulling them loose (Note: do so carefully in order to avoid rupturing internal organs). Some connective tissue attached to the body cavity may need to be cut in order to facilitate removal. Be careful not to rupture the bladder before removing it. The bladder will be noticeable within the pelvic area of the deer and will appear to be a fluid filled sack. You can avoid rupturing the bladder by first pinching it shut at the point closest to the carcass and carefully cut it loose. Then, in one motion, remove it from the carcass without spilling the contents into the body cavity. 
5. Next, cut through the diaphragm to access the heart and lungs for removal as well (Note: diaphragm may need to be trimmed from both edges just below the rib cage to access heart and lung area). 
6. Reach into the rib cage with the non-knife hand to the top of the body cavity near the neck and grasp the windpipe and other connective tissue. Then using the knife hand, slowly and gently reach up inside (while keeping the knife edge away from the non-knife hand) and slowly sever the windpipe and connective tissue just above the non-knife hand. After the cut, the lungs and heart can be removed easily. 
7. At this point, any remaining blood and or excess tissue can be removed by flipping the deer over and or wiping the body cavity dry with paper towels. If internal organs are to be saved for consumption (e.g., heart, liver, kidneys) they should be placed separately in plastic bags for transport. (Note: avoid rinsing the body cavity with water so as to avoid the build-up of bacteria). 
8. In warm weather conditions, prop open the carcass with a stick or place ice filled plastic bags in the body cavity to promote cooling during transport. Transport the carcass as soon as possible to some type of refrigeration. In cold weather, there may be no need for ice and or immediate transport as cooling will likely occur on its own. Cooling the carcass should always be of utmost concern to prevent spoilage and improve table quality of game meat. 

In recent years there has been some concern relative to transporting exposed dead animal carcasses on vehicles. Although common practice some 3 or 4 decades ago, the continual transition of humans from farm to urban living has fostered a general public that views displays of dead animals as distasteful. Hunters may well like to show the rewards of the hunt, and rightfully so, but we must remain aware and respectful of others if hunting is to be accepted by society as a whole. 

Moreover, and in the hunter’s favor, wild game should not be exposed to the elements during transport. This explains the gradual voluntary transition from vehicle hoods to pick-up beds and trailer-hitch carriers over the years. Rain and or snow mixed with road grime can promote bacteria build-up and contaminate edible meat. To promote cooling, game animals should never be transported on vehicle hoods where engine heat can hinder the cooling process. Instead, the animal carcass should be transported in such as way that it is both protected from the elements and away from any heat source. The back of a covered pick-up truck, tarp covered trailer-hitch carrier, or vehicle trunk, are far better ways to transport game animals. If outside temperatures are warm, placing bags of ice inside or around the body cavity can speed up cooling.

Butchering Deer

Some hunters prefer to take their deer to a local processor for butchering. By doing so, they forgo the work in favor of paying someone to do it. In situations where the hunter does not have time, an adequate location, or familiarity with the butchering process, a processor may be the logical option. However, with minimal knowledge and tools, a hunter can easily accomplish the task, save money, and be sure of eating their own deer. 

There are many retailers today offering low cost butchering kits containing all the necessary items for the budget minded do-it-yourselfer. In fact, a deer sized animal can be adequately processed utilizing a tree or two, some rope, and a knife. Butchering can also be accomplished on the ground or on a large table by skinning and butchering one side at a time. Simply skin one side, remove all edible meat, flip the carcass over, skin and remove the meat again. Hanging lessens the chance of contaminating the carcass with ground debris, but that can be minimized by processing on a tarp or plastic sheeting.  

Utilizing a sharp knife along with some basic knowledge about cuts of meat, a deer can be processed from field to freezer in a few hours or less. The critical need is a place to do the processing, and weather permitting, can be accomplished outside or inside a small shed or garage.  

Although any knife can be used to butcher a deer, a boning knife is more suited to the job. Many butchering kits also contain skinning knives and a simple hand saw for cutting bones (Note: cutting through bone is optional and is not necessary to adequately process a deer).  

Another relatively inexpensive tool critical to the process of butchering is a sharpening steel and no novice should be without one. The ability to maintain a sharp knife is important and sharpening steels are much easier to use than a sharpening stones.  

The following simple steps will allow a hunter to butcher a deer for the minimum cost of a few hours utilizing the hanging method: 

• Attach a piece of rope or cord to each of the rear legs of the deer by making an incision in the skin near the tarsal glands at the knee joint. (Note: Be very careful not to cut the large tendon because it provides support for hanging!) Use a separate knife, or be sure to wash the boning knife, after cutting near the tarsal area, especially on male deer, to avoid tainting the meat when butchering. (Note: The tarsal area contains a nasty mix of urine and other secretions occurring during the breeding season which have the potential to alter the table quality of the meat.) Prop open the back legs of the deer by inserting a piece of rope in each leg at the tendon, make a knot, and tie each leg to one, or separately to two individual trees. If inside a garage, ceiling rafters can be utilized. Many hunters butcher a deer head-down positioning the pelvic area at head-height, or slightly above, to the person doing the butchering. In this way, the deer will be off the ground and not too high for the person butchering. If you can afford it, an inexpensive game gambrel holds the deer legs apart and can be easily attached overhead according to the manufactures instructions. Many gambrels also have a system of rope and pulleys that adds the convenience of being able to hoist and lower the deer carcass if needed. (Note: A deer can be butchered head up or head down and is based on personal preference.) 
• Some hunters prefer to age a deer prior to butchering in an attempt to improve tenderness and overall table quality of the meat. However, temperature conditions must be ideal for this process. Ideally, aging can be accomplished with the hide intact for 2-3 days as long as the temperature remains <32-38 degrees Fahrenheit. Otherwise, the risk of bacteria build-up and spoilage increases. Table quality of wild game meat is more a matter of proper handling and of preparation than of aging.
• Begin skinning at the rear legs by making a slit in the skin where the large tendon meets the leg muscle. (Note: Do not cut the tendon!) Work the skin off by carefully pulling and gently cutting where needed to facilitate removal. Work by taking turns skinning both legs simultaneously toward the pelvic area and then down the sides and back of the deer in the same process. The front legs will require some maneuvering of the knife to get around arm pits and elbows and down the neck. A warm freshly-killed deer is much easier to skin than a cold one and, in warm weather especially, skinning aids in the cooling process.
• The head can be removed as skinning reaches the deer’s jawbone. (Note: If the deer is to be mounted, skinning should be done by a competent taxidermist in order to prevent damage to the cape.) 
• Once the skin is removed, and the temperature above 40 degrees Fahrenheit, the deer should be butchered immediately, or cut into sections and placed in a cooler or large refrigerator overnight to prevent spoilage. If below 40 degrees Fahrenheit the deer may hang overnight but steps should be taken to prevent wild animals or insects from getting to the carcass if outside. Covering the carcass with a plastic tarp or placing it inside an unheated shed or garage is usually adequate for that purpose. Some hunters use commercial game bags or cheesecloth to cover game to protect the meat from insects during transport or while hanging. Sprinkling black pepper on the carcass has been said to keep insects off the meat until ready to process.
• Once skinned, meat can be selectively cut following the same charts used for cutting beef, or simply cut from the skeleton in chunks and either cubed for stews or ground into burger or sausage.
• Due to ongoing concerns for Chronic Wasting Disease (CWD), it is always a good precaution to remove and discard lymph nodes and avoid brain and spinal tissue. Lymph nodes are located behind the front shoulder blades and in the hind legs (Lymph nodes are grey to brown and oval in shape). Hemal nodes are located in the neck near the trachea and inside the body cavity near the back bone (Hemal nodes are pea shaped and maroon or black in color). Hemal nodes can be found in fat tissue and are often discarded before they are ever seen. (Note: If nodes are cut with the knife while butchering, it is good idea to wash the knife before resuming the butchering process.) Since CWD is commonly found in brain and spinal tissue, removing meat from the skeleton without cutting bones decreases the chance of CWD transmission. (Note: To date, no deer has tested positive for CWD in North Carolina nor has CWD been found to be transmissible to humans.)
• Purchasing an inexpensive meat grinder is a good investment offering many options for the do-it-yourselfer. Some hunters prefer to mix varying amounts of domestic meats (beef and or pork) with venison burger or sausage as a way to add flavor or increase moisture content for cooking. Efforts attributed to keeping the carcass clean, cool and dry during transport and butchering go far toward providing nutritious high quality table fare. 

Whether to skin or pluck game birds depends on the individual hunter’s preference. Skinning a bird is much easier than dealing with having to remove feathers. For someone planning to grind or cube the meat, skinning is a good option. On the other hand, if the intention is to roast or fry the bird whole or simply separate into parts, leaving the skin on retains moisture. Skinning game birds can be easily accomplished by making an incision starting at the breast bone and peeling the skin off the breast ending at the legs and wings. In this way, the breast, legs, and wings can be utilized separately or ground together. Plucking, on the other hand, typically sets the stage for roasting or deep frying. Birds can be either dry plucked or scalded first then plucked. Scalding facilitates easier feather removal and less feathers floating in the air. Some hunters also prefer to singe the skin slightly after plucking to aid in removal of small pin feathers associated with dry plucked birds.  Lastly, some hunters field dress birds (remove internal organs) while in the field while others wait until after the hunt to do so.  

Wild game, unlike domestic meats, is leaner and can become dry and tough if overcooked. For those preferring meat well done, game meat can become very dry if not basted or marinated prior to cooking. Crock pots are excellent for tenderizing very lean, low fat game meats as compared to simple grilling or pan frying. As a general rule, a slow low-temperature cook is better than a fast high-heat grilling when preparing game meats. The exception is in the case where medium rare is preferred over well done. Medium rare can be accomplished with high heat and a fast cook but it is important that the internal temperature is at least 160-170 degrees Fahrenheit in order to prevent food-borne illnesses. 

Some wild game meat should never be eaten rare or medium rare, especially black bear and feral swine, due to the chance of contracting the intestinal parasitic infection known as trichinosis. Black bear and feral swine meat should always be cooked well done containing no traces of pink remaining in the meat before consuming.  There is a great deal of wild game cook books as well as countless recipes available in various sporting magazines and hunting related websites. Eating wild game meat that you have harvested yourself is a rewarding accomplishment that contributes to both a healthy diet and organic lifestyle. Moreover it’s delicious! 

When it comes time to cook game, it is far easier and more appetizing if the meat has been properly cared for before freezing. All meat prepped for freezing should be cleaned and trimmed of fat and excess connective tissue. Fat left on game meat, especially venison, turns rancid in the freezer over time and can reduce the table quality of the meat.

All damaged meat near and around the wound channel should not be consumed. Recent research has shown that badly bruised and bloodshot meat may contain trace amounts of lead associated with the fragmentation of high speed rifle bullets. Therefore, in an effort to avoid ingesting lead, all damaged meat should be removed and discarded. This can be accomplished by cutting away all bruised and bloodshot meat at the wound channel and surrounding areas. Making well placed shots on game animals minimizes damage to edible meat.

It is also a good idea to freeze game meat in meal-sized portions. Doing so prevents the need to cook more than can be consumed in short periods. Wild game should be frozen using heavy duty freezer paper, aluminum foil, or freezer bags. When wrapping, try to remove as much air as possible to prevent freezer burn and mark packages so older ones can be consumed first. Some manufacturers offer reasonably priced vacuum sealing devices that keep frozen meat fresh for longer periods than simple wrapping or bagging.  

Ideally, utilizing typical wrapping or bagging, wild game can remain frozen in a deep freezer (0 degrees Fahrenheit) for 8-10 months or longer without sacrificing table quality. All meat should be thawed in the refrigerator and not on the kitchen counter because slow thawing aids in tenderizing the meat. Once thawed, it is wise to cook the meat within 2-3 days or table quality may suffer. (Note: Be sure to check rules and regulations in the state you plan to hunt concerning bag limits, season limits, and consumptive use terms.) 

Smoking and dehydrating (drying) of game meat is an age old process that is still widely used today for preserving meats. Game meat meant for smoking or dehydrating should be lean and free of all fat and connective tissue.

Smoking meat is accomplished with the aid of a wood fire utilizing hardwoods like hickory, oak, maple, apple, or chokecherry whereas dehydrating can be accomplished with the aid of a kitchen oven or commercial dehydrator. The number one concern is temperature both for the removal of moisture and proper cooking. Smoked meat should reach an internal temperature of at least 165 degrees Fahrenheit in order to kill any bacteria. Ideally, smoked or dehydrated meat should have a texture that is dry (not moist) and should bend but not break as break is an indicator of over drying. Meats meant for jerky are usually maintained for several days at a temperature of 38 degrees Fahrenheit while soaking in marinating brine prior to smoking.

Proper preparation and handling is important for preventing food-borne illnesses when canning meats. Game meat intended for canning should be of good quality, cool (not frozen), and trimmed of any fat or connective tissue. Game meat, not unlike domestic beef and poultry, are low-acid foods and therefore should always be processed in a high temperature pressure canner and not in a water bath canner. The higher heat generated from pressure canning kills the food spoiling bacteria that can cause illness and or food poisoning.  

Canning is an excellent way to preserve game meat for long-term storage (up to 18 months) and for providing quick ready-to-eat meals.