How many times have you heard that your deer meat just didn't taste right after you cooked a deer roast for that special occasion. Well, it could be the result of improper field dressing and transportation to the camp or home.
First of all, and probably the one point the most hunters don't realize in having great tasting venison, is to make a good shot so the deer expires quickly. If the deer runs for hundreds of yards, the deer will taste stronger because of all the high hormone levels resulting from shock.
Next, carry the right equipment for field dressing, like a sharp knife and something to sharpen it with in the field. Like I mentioned on Wednesday, make sure you have disposal gloves to field dress that deer and, if possible, a small container of water and paper towels for cleaning your hands and equipment. Take care of the deer's intestine and bladder, making sure you don't cut into them.
Here is something that helps: think about tying the back legs together before dragging the deer so you don't get unwanted dirt and leaves on the meat you want to consume.
Even if the weather is warm or cold, skin the deer when you get to camp and wash it out if water is available. If it's warm and if you have a long way to travel, you might consider packing the cavity with ice and get it processed as soon as possible.
You've spent a lot of money and time in enjoying the deer hunting experience, so take a few of my hints to heart and you will have some great venison meals for months to come.