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Proper Handling and Cooking of Venison
Venison is an excellent source of protein. Nonetheless, proper preparation and handling of venison is very important to ensure that information technology is prophylactic for consumption. By post-obit the precautions listed below, y'all can maximize the safety and quality of your venison later on processing.
Storage and Thawing
- Venison should be stored frozen until training for cooking.
- Properly wrapped or packaged venison tin exist stored in a freezer for nine-12 months.
- To avert quality deterioration, never refreeze thawed venison.
- Always thaw venison properly in a refrigerator or in a microwave. Venison thawed in the microwave should be for firsthand utilize. Venison thawed under refrigeration can be stored for two-3 days prior to cooking and consuming.
- Shop unfrozen venison under refrigeration (40° F or less) and fix within ii-iii days
- Keep raw venison split in the refrigerator to avoid cross-contamination with other gear up to eat foods or ingredients. Store raw meat on the bottom shelf of the refrigerator and then juices don't drip onto other foods.
Treatment and Meal Grooming
- Marinate venison nether refrigeration (40° F or less). Exercise non reuse marinades.
- Avoid cross-contagion by thoroughly washing and rinsing all surfaces and utensils used for raw meat training prior to utilise on cooked or ready to eat foods.
- Melt all venison thoroughly and serve hot or very cold.
- Venison should exist cooked to at least 165° to ensure harmful bacteria are killed. The colour of the meat is not a reliable indicator of when the venison is fully cooked.
- Use an accurate, calibrated thermometer for monitoring the cooking temperature of the venison.
- The distinctive wild sense of taste of game animals, including venison, is often associated wit the fat in the animal. Trim visible fatty to reduce the "gamey" flavor, and add culling sources for wet and flavor while cooking (butter, bacon, beef fat, sweetness or sour foam, cooking oils, h2o, or marinades).
Sources
- Cutter, C.N. (2000). Proper Field Dressing and Handling of Wild Game and Fish (PDF). Pennsylvania
- Country University. Retrieved September 21, 2007.
- University of Illinois Extension. (2006). Guide to Care and Treatment of Deer (PDF). Retrieved September 22, 2007.
- University of Minnesota Extension. (2003). Wild Game Cookery: Venison (PDF). Retrieved September, 2007.
- Clemson University Extension. (2007). Prophylactic Treatment of Wild Game Meats. Retrieved September 22, 2007.
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Source: https://www.mda.state.mn.us/food-feed/proper-handling-and-cooking-venison#:~:text=Venison%20thawed%20under%20refrigeration%20can,prior%20to%20cooking%20and%20consuming.&text=Keep%20raw%20venison%20separate%20in,t%20drip%20onto%20other%20foods.
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