So, you have been fortunate enough to kill a deer.   Now it is time to enjoy all that effort that you put into it!   Whether you process your deer at home, or take it to someone to process for you, how you handle the deer right after the shot will determine how the deer tastes on the table.

Here are a few tips put together by our forum members.

• Choose your shot placement wisely so that you make a clean, killing shot in a vital area that drops the deer quickly.
• Gut the deer as quickly as possible. If the deer is gut shot, remove all traces of tainted meat . Cut away any bloody areas. If in doubt, cut it out.
• The sooner you can get air flow to the meat to cool the meat down the better it will taste.
• Take the time to remove all hair and clotted blood. This adds to the "gamey" taste of venison.
• Unless you feel it a necessity, Do not "wash" the deer with water. Water promotes bacterial growth if the meat is not refrigerated.
• Sharp knives are a must. Dull knives only make the work harder
• Gut hooks are very helpful. Bone Saws are also very helpful for zipping through the pelvis area, splitting the ribcage, and removing the legs.
• The longer a deer hangs, the harder it will be to skin.
• Use your hands more than a knife. After a few key cuts, you should be able to pull most of the hide from the deer.
• Peoples have different opinions, but I think letting a deer hang, or "age", for a few days, makes the venison taste better. The ideal way to hang/age venison, is to use a meat cooler. Most of us do not own a meat cooler, so we have to process the deer immediately if its not cold enough outside, or quarter the deer up so it will fit in a refrigerator. If not using a meat cooler, hang the deer out of the sun.
• If the temperature is below 40, you should be able to safely let the deer hang outside, out of the sun, as long as "critters" can't get to it. If the weather is too cold, do not let the deer freeze. Trying to cut up a frozen deer is a headache. If the temperature is a little too warm outside, you can prop open the rib-cage and keep the body cavity stuffed with ice. This should keep the deer cool enough as long as the temperature does not climb too high.

Here is a list of deer processors located throughout the state of MS and nearby areas.  If you know of a processor that is not on this list, please let us know.