The following course material is for reference only. Please go to the new course to complete your Tennessee certification.

Field Care of Game

The way you handle game after it’s harvested can have a significant impact on the quality of the meat.

Field Care Basics

The growth of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth.

• Heat: Heat is the number one concern. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage. This is particularly true with large game.
• Moisture: Moisture also encourages the growth of bacteria.
• Dirt: Dirt can introduce bacteria.

Basic field dressing techniques help cool game by removing entrails, which lowers body heat by allowing air into the body cavity. As a rule, it’s best to field dress immediately.

• When cooling the body, use available shade. Hang deer, if possible. For larger animals like deer, elk, and moose, you should prop the carcass open with a clean stick to allow air to circulate.
• In warm weather, it’s helpful to place squirrels and doves in a cooler after dressing, as long as they remain dry.
• Dispose of entrails carefully. Don’t leave them lying by the side of a road or near a residence where they can be dragged home by a dog.
• Keep meat clean by covering it with cheesecloth. This also protects it from flies, which lay eggs in exposed flesh. Rubbing meat with black pepper also will repel insects. If you have to drag the game to camp, try to keep dirt and debris out of the chest cavity.
• Because moisture damages meat, don’t use excessive amounts of water to wash the cavity. Allow it to dry.
• If you plan to process the animal yourself, skin the animal as soon as possible to allow the carcass to cool.

Finally, a sure way to ruin meat—as well as earn the disdain of non-hunters—is to tie the animal to the hood or roof of a car, where it’s exposed to heat, exhaust fumes, road salt, and airborne dust.

Other typical items include: Black pepper to repel insects Cheesecloth bags for organs you plan to use as meat (heart, liver) Cooler and ice Disposable plastic gloves Fluorescent orange flagging Foil Gambrel and pulley system Hand towels Large bag for caped or trophy head Plastic bags for cleanup Plastic or cotton gloves Salt (noniodized) for hide care