Bagging a good sized deer can get you a load of fresh venison; on average 70 lbs worth, and 100 lbs is not unusual. According to meat processors, an average 145 lb deer will yield 8 lbs of tenderloin, 14 lbs of roasts, and 18 lbs of steaks and 20 lbs of ground venison.
If you are not planning a huge cookout, you probably want to find ways to prepare and store your venison. Preparing a deer from the field to the table takes a lot of patience and experience. Most hunters rely on professionals to process and package their venison. The meat processor has the right equipment to hang the deer and keep it cold while working on it. But before you can get the meat processed, refrigerate the deer as soon as possible after the kill (at least 3 to 4 hours after). If the air temperature in the field is below 50 F pack the deer body cavity with ice to keep it cool.
"Stainless Steel Cookware Set"
There are many food safety concerns when handling venison because of the parasites and tapeworms that are commonly found in the meat. It is recommended to freeze the meat for at least 24 hours (48 hours is preferred) or roast, boil or steam the meat to 160 F before making sausage or jerky. This temperature will effectively kill the parasites, microbes and worms.
- Set contains 1-, 2-, and 3-quart covered saucepans; 8- and 10-inch open French skillets; 8-quart covered stockpot
- 18/10 stainless-steel with encapsulated aluminum disc base; polished interior and brushed exterior finishes
- 18/10 stainless-steel handles encased in stay-cool silicone grips
- Tight-fitting 18/10 stainless-steel lids keep in heat and moisture
- Oven-safe to 400 degrees F; dishwasher-safe; limited lifetime warranty
Whether you want to fry up pancakes for breakfast, warm soup for lunch, or feed chili to a crowd, this set more than accommodates your most typical cooking needs. The 1-, 2-, and 3-quart saucepans all come with lids, as does the large 8-quart stockpot. The 8- and 10-inch French skillets are nice and deep, great for poaching eggs or stir-frying veggies. Stainless steel cooks most efficiently at medium heat, and can be used to start a dish on the stovetop and finish it in the oven. An excellent value, the set is covered by a lifetime limited warranty against defects. --Ann Bieri
What's in the Box
10-piece cookware set. The set consists of: 1-quart covered saucepan; 2-quart covered saucepan; 3-quart covered saucepan; 8-quart covered stockpot; 8-inch skillet; 10-inch skillet. 10 pieces total.
Aging Venison...
Leave the hide on the deer and hang the deer in temperatures between 34 F and 36 F for up to two weeks. Aging venison makes the meat tenderer. If you don't have the facilities to age the venison, process the to kill deer meat within 4 days.
Freezing deer ...
First cut the fat out of the game as fat has a tendency to undergo changes in the taste storage. Next, you divide the meat into meal portions served. Take precautions to avoid moisture and freezer by using vapor-proof freezer burn wraps as wind, heavy aluminum foil, plastic freezer storage bags and laminated freezer wrap. Press as much air from the bag before sealing. The meat should be avoided within 24 hours to solidify, soover loading the freezer. Well packaged and frozen meat can store well at 0 F; ground meat and stew venison, stores for 2 to 3 months and roasts and steaks store for 8 to 12 months.
Canning Venison...
Venison can be canned but should be done within two days of the kill. Do not attempt to can meat unless you have a pressure canner. Process and can your meat using the recommended pressure according to your altitude.
Thawing Venison...
Never thaw venison at room Temperature increases, so the growth of bacteria. Frozen game in temperatures below 40 F (in the fridge) are thawed. This can take 24 hours for 5 pounds of meat. After thawing the game should be used within two days. Ground venison should immediately after thawing because there is a higher bacterial content is used. Food thawed in the microwave should be used immediately.
Cooking ...
Cook Wild destroy at least 160 F to food and microbial infections in warm-up remainsbring the temperature of the food to 165 F. If you are cooking using a microwave make sure your food has no cold spots. It is best to cover, stir and rotate food cooked in the microwave for even heating.
Preparation and storage of game meat X-Men Evolution: Season 2, Episode 13 Tube. Duration : 21.40 Mins.GET ALL FOUR SEASONS ON ITUNES! X-Men: Evolution Season 1 itunes.apple.com X-Men: Evolution Season 2 itunes.apple.com X-Men: Evolution Season 3 itunes.apple.com X-Men: Evolution Season 4 itunes.apple.com The Bayville High Sadie Hawkins dance arrives, and everybody is scrambling for dates. Jean is highly jealous of Scott's date. In the meanwhile, Forge constructs a device which augments Nightcrawler's teleportation, but is unaware that vicious monsters from Kurt's bamf dimension will now be able to enter Earth.
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