Processing and cooking your wild harvest
Gutless Field Dressing with Tanya
Field Dressing is the process of removing the internal organs of hunted game, and is a necessary step in preserving meat from animals harvested in the wild. Field dressing must be done as soon as possible in order to ensure rapid body heat loss (cooling of the meat), and prevent bacteria from growing on the surface of the carcass. Field dressing helps maintain the overall quality of the meat. It also makes it considerably easier for a hunter to carry larger game from the hunt area (drag out or pack out), we’ll get to that later.
1 – Removing the Hide on one side of the animal
2 – Removing the Rear and Front Quarters plus neck meat
3 – Removing the Backstraps
4 – Removing the Tenderloins, Rib meat and more neck meat
5 – Continued neck meat removal and skull removal
Bone Broth – a simple recipe from the Rustic Elk
Bone broth is an amazing liquid. Full of essential nutrients it has been used to alleviate colds and boost immunity for centuries. It also allows us to use the entire animal, nose to tail and not let any of it go to waste. note: You’ll need a pressure canner or ample freezer space to store the broth.
Hunting Deer for Food – a book by Jackson Landers