Tel: 1-888-932-4749

Deer, Moose, Elk, Caribou, Antelope:

Get the cleanest kill possible, head or neck is best, heart would be second choice. Bleed carcass immediately after the kill, place on a slope with head facing downhill for best drainage. Keep carcass as cool as possible before, during, and after dressing and skinning. While in the process of dressing be careful not to let the contents of the bladder or intestines come into contact with the meat. If you remove the musk gland from the hind 1/4 don't let the secretion get on your hands, knife, or meat. When skinning don't let the hairs from the musk gland come into contact with the meat. When dressed, wash the inside cavity out thoroughly with clean water and wipe dry. When dressed, clean, and dry, store in a well vented game bag or wrapped well in cheese cloth. When you skin the animal remove any hair from the carcass before it dries. Carcass should be hung in a cold locker at least 10 days to acquire the best taste. If you skin the carcass after it has aged the meat will be moister and will not turn dark. When preparing for the freezer, wrap first in saran wrap, then freezer paper, this will prevent some of the freezer burn after long storage.

Bear:

Remove all possible fat. Never let the bear's hair come in contact with the meat. Keep carcass as cool as possible, bear has a large amount of fat and fat becomes rancid much faster than meat.

Boar:

Remove the scent gland from the center and toward the rear of the back, be careful not to rupture it, rinse, clean your knife, and wash your hands immediately after.

Raccoon:

As always start with a clean kill to the head. Raccoon are best when taken in the winter months. Cut the jugular vein and hang by tail immediately after the kill. Keep cool until ready to dress. Remove the glands from under the front legs and fleshy part of the rear legs before dressing. Remove as much fat as possible from the carcass. Gut, remove head, tail, and feet, rinse well. In a non metallic container mix 2 gallons water with 5 tablespoons baking soda and 1/2 cup salt. Completely submerge raccoon  in brine, refrigerate overnight before preparing. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid.

Possum:

As always start with a clean kill to the head. Possum are best when taken in the winter months. Cut the jugular vein and hang by tail immediately after the kill. Keep cool until ready to dress. Scald in boiling water with 1/2 cup lime until the hair has loosened, "about 30 seconds." With a trowel or large dull knife, scrape the hair from the carcass. Remove musk glands from under front legs, gut, remove head, tail, and feet, rinse well. In a non metallic container mix 2 gallons water with 5 tablespoons baking soda and 1/2 cup salt. Completely submerge possum in brine, refrigerate overnight. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid.

Squirrel:

Get a clean head shot or use a light load with size 6-7 shot to avoid deep penetration. Cut the jugular vein and bleed immediately after the kill. Keep the squirrel cool until skinned and dressed, field dress is even better. When dressing, inspect the liver for signs of tularemia. if infected the liver will have white of yellow spots on it. If any signs exist discard the carcass. You can cook squirrel right after dressing but if you intend on cooking it later place in the refrigerator in a non metallic container with a mixture of 1 gallon water, 1/4 cup salt, and 2 tablespoons baking soda. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid.

Rabbit:

Get a clean head shot or use a light load with size 6-7 shot to avoid deep penetration. Only hunt rabbit if the weather has been cool for a month or so. Cut the jugular vein and bleed immediately after the kill. Keep the rabbit cool until skinned and dressed, field dress is even better. When dressing, inspect the liver for signs of tularemia "rabbit fever," if infected the liver will have white of yellow spots on it. If any signs exist discard the carcass. You can cook rabbit right after dressing but if you intend on cooking it later place in the refrigerator in a non metallic container with a mixture of 1 gallon water, 1/4 cup salt, and 2 tablespoons baking soda.Larger, older rabbits should be parboiled to tenderize. Place in a large pot of boiling water with 1 tablespoon salt, cover and boil until tender, be careful not to overcook. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid.

Muskrat:

Remove musk glands from the lower belly. Soak in 1 gallon water with 1/8 cup of salt added for 8 hours. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid.

Duck, Goose, Turkey , Pheasant:

Shoot your birds at a distance that will not tear up the meat but obtain a clean kill. Clean and dress your birds as soon as possible after the kill. Some people like to take the easy way out by skinning instead of plucking, the bird will be much more juicy and flavorful if you leave the skin on. For easier removal (not recommended by me) place the bird in scalding water for about 30 seconds, then remove feathers. Pull the feathers out in the direction they grow to prevent the skin from tearing. The smaller pinfeathers can be removed singeing them off with a torch or holding over the flame of your stove. When dressing be careful not to break the gall bag attached to the liver. Save the liver, heart, gizzard, and neck for broth or an extra treat. Soak birds overnight in a non metallic container with a mixture of 1 gallon water, 1/4 cup salt, and 2 tablespoons baking soda. Larger, older birds can be parboiled to tenderize. To parboil place in a large pot of boiling water with 1 tablespoon salt, cover and boil until tender, be careful not to overcook. If you are going to store in the freezer for any length of time it is best to piece the bird out and freeze in a plastic container filled with water with a tightly sealed lid.

Chuckar, Grouse, Quail, Dove, Partridge, Pigeon

Shoot your birds at a distance that will not tear up the meat but obtain a clean kill. Clean and dress your birds as soon as possible after the kill. Some people like to take the easy way out by skinning instead of plucking, the bird will be much more juicy and flavorful if you leave the skin on. If you are going to store in the freezer for any length of time it is best to freeze in a plastic container filled with water with a tightly sealed lid.