Thread: Deer overnight?

Thanks Carl ,I'm going to remember that next Duck season.

I clean the entire duck, leaving the skin on. I soak it in good moonshine whisky for two days, then drain, and place a clean red brick in the gut cavity. Then cook in the oven at 500 degrees for eight hours. Let cool for six hours, take the brick out, throw the duck in the trash and eat the brick.

Originally Posted by perdidohunter

I have only left one deer overnight before in temps in lower 30's but coyotes destroyed her by the time I found her the next am. So my question is would it be safe to leave a deer overnight with these temps mid 50's and the meat still be good? (As long as coyotes don't get the meat.)

I've hunted in Michigan for 25 years, both recreationally and to help out a friend with an orchard using crop damage permits. Probably not an exaggeration to say that I've downed a hundred or so. However, I've never had good luck with leaving venison to sit overnight even in temps below 50 degrees with a heart/lung shot deer. If you can open them up and hang them yes, if you leave the whole and recover it the next day- no bueno. Their bodies and hair coats insulate too well, at least on big bodied northern deer.

When I was still in WV. my next door neighbor was/is a Christmas tree farmer , We were talking and he told me that he had to buy 60.000.00
of Douglas firs to fill his whole sale orders because deer screwed up his crop by eating the bud on young trees .
Asked if he got crop damage permits he said yes but it doesn't work , he said you shoot one the rest run off ,then its hours till they come back , so your up all night and only kill 3 or 4 . Doesn't make a dent in the problem ,
That's when I introduced him to my Suppressed AR15, that Saturday night I killed 35 , He was extremely happy , his Laborers were picking up deer the whole next day , there were Venison Tacos all through the Shenandoah Valley that week .

One reason I like to kill singles.....not educating the others, especially with the bow....now the ruger 44mag semi auto filling tags....maybe 1 out of 3 gets educated.....don't stop and look.....boom
Cherry pick the first....still will not take running shots.....very picky on my shot placement

As a young kid...about 10 years old, I went on a hunt with my grandfather,father and uncle. We went out into New Mexico I believe, it was a combo deer/antelope hunt. Every animal that was killed was field dressed, wiped clean with paper towels and covered in cheese cloth, All 3 killed antelope the first day, it was day six when the last Mulie was killed. Temps were in the 80's and 90's all week. Every carcass hung in the shade of a tree(per our "guides" instruction.) After completion if the hunt we skinned and quartered the meat and brought it all home, all was fine. I asked how it was possible and was told that by nothing washing the meat and keeping the flies off it that it did not rot. I believe many early season Mulie/Antelope hunts still treat meat this way.

moisture is a breeding ground for bacteria and therefore spoilage. Lot of back country elk don't see ice for a day or two but are kept clean and dry