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How to Process Wild Game

by Joshua Roberts

Overview

Once you've killed and field-dressed your wild game, it's time to process it. Although steps will vary slightly depending on what type of animal you're working with, the ideas behind each task remain the same. Good hygiene and quick, safe processing can make all the difference in determining whether your hunting trip is a disappointment at the dinner table, or a grand success.

Step 1

Remove the hide or feathers.
Step 2

Hang the animal upside down in a cool (40 F) location. The location should be bug free and clear of dust, dirt, or other debris. Make sure a tarp or some protective surface is placed underneath the animal in order to prevent blood stains from forming on the floor below your animal.
Step 3

Age the animal according to the species. Time frames vary widely, so ask an experienced hunter or local butcher who is familiar with your particular catch. Size will play a factor, and typically the smaller the animal, the less aging is required. Deer are typically aged from five to seven days, whereas quail may only need a day or two. The important thing is that the natural enzymes in the animal have an opportunity to tenderize the meat so that the rigor mortis effect is eliminated from the body.
Step 4

Use a butcher guide, available at your local hunting store, to determine which cuts of meat you want. The boning knife will help you make precise cuts for filets and for portions that will be free from bones. The bone saw will be necessary for opening up the chest cavity in order to access ribs and other portions that are difficult to access. The butcher knife will help in removing roasts and bones for use in soups and stews.
Step 5

Check your local government's regulations regarding the disposal of wild game after processing. Discard all remains according to these codes and ordinances; otherwise you could inadvertently contribute to local varmint problems or cause issues for disease control initiatives.