‘Venison that has been properly dressed, well pre served, and, correctly cooked is delicious food. Cooking tests made in the School of Home Economics of the Pennsylvania State University indicated that correctly cooked venison which had been properly cared for after killing probably could not be distinguished from beef of a similar grade and I have eaten pan-broiled rib chops that fully substantiated the conclusions reached in the tests.

In a number of States the special archery big game season occurs during the time of year when the temperature may range from below freezing at night to the middle 80s during the daytime hours. To preserve the meat in prime condition when the weather is warm is a major problem, and a kill re quires prompt attention. Carelessness, delay in dressing out a deer, or other big game animal, or failure to cool the carcass completely and quickly are to be avoided. Too often much of the meat is not fit to eat as the result of careless handling.

Transporting the meat out of the hunting territory promptly and in good condition is your objective. The quicker the car cass is under refrigeration the better the chances that you will have a goodly supply of meat which your family and friends will enjoy. Much of the deer range in the East is adjacent and close to populated areas, and provided you can reach a refrigera tion plant within an hour from the time you have killed your deer, it is only necessary to hog-dress the animal at the site of the kill. Transport the deer in the open trunk of your car or on a car-top carrier. Do not lay the deer between the fender and the hot hood of the automobile. Archery Equipment - Read More.