Expert: Keith Patton - 5/6/2008

Question
Last year we hit a deer with our van and it was instantly dead we came back with a working car and took it home so as not to have caused a loss of life without making use of it. It was a doe and a couple of our neighbors helped us gut it that night and then after hanging a few days helped me skin and butcher it. We told everyone we talked to how much we loved that meat and how good it was and how we ate every scrap of the animal. This year a neighbor (with a nuisance permit)killed a doe who apparently was pregnant and he did not have a clean kill so she ran a ways before dropping. What of these circumstances (if not all) are contributing to the smell and taste of the meat? Is it safe to eat? and is there a preparation that might make it more palatable. We are flummoxed and disappointed as novices we had so enjoyed the venison and now we are leary... Whatever information you might have would be welcome.
Thanks, Julie

Answer
Julie:

The meat is safe to eat.

There are a few things working here.  There is something called dark cutting meat.  It is the result of the biochemical changes just before and after an animal dies.  It has been recognized by the meat industry since the 1800's as inpacting the quality of meat.

When an animal is alive lactic acid a waste product builds up in the muscles as a result of metabolic activity.  When it dies, the muscles don't know the animal is dead and this continues building up lactic acid that no longer can be carried away because there is no circulation.  This is good.

Now when an animal is frightened it uses up all the blood sugar it has due to surges of adrenalin and physicall activity.  If it is injured or dies no post mortem lactic acid forms so the acidity of the meat is low.  Some say this allows bacteria to grow altering the meat.  The agreed upon fact is that the meat appears dark and feels gummy and has an off flavor and taste.

Other things that might cause the flavor and odor is souring.  When you hung the deer is should have been chilled as quickly as possible and kept near freezing to retard bacteria and spoilage.

The third thing is fat, saturated fat can go rancid very quickly and results in a very obnoxious smell and flavor.  This can happen in the freezer if not trimmed of all excess fat.

Last, if gut shot, the digestive juices, urine, and fecal matter can taint the meat if not cleaned very quickly after the kill.

If the doe ran off and died from a gut shot, and the meat is dark cutting, there might be a combination of things at work.


Try marinading the meat for a length of time in buttermilk or a nother marinade.  This won't tenderize the meat but it will help dilute the flavor by drawing some of it out.  Of course toss the marinade when done.  You can do this a couple of times to achieve better results.

The meat might never be as tasty as it might have been, but you can still use it in chili and other spicy or flavored dishes.  The flavor might still come through in a grilled steak.

Keith