Slo-bo: Dontcha know that the "experts" know better than you? After all, the store bought beef has the USDA seal of approval! I bet you don't have the USDA seal of approval on your venison.

No offense intended to anyone, just trying to pull your chain, that's all. I do think that people put too much trust in "the system" or in "the experts." Why, after all, is a slaughterhouse better than anindividual at caring for his game? I think if reasonable, diligent care is exercised, that home butchered venison is no problem. How did people survive in the old days when the USDA wasn't around -- I mean like in the 1500's? It is a myth that what we eat is 100% free of bacteria. Our bodies are robust enough to cope with and overcome a reasonable ambient level of bacteria. If you don't foul your game badly during field dressing; if you get your meat cooled down timely; if you keep the meat reasonably clean while cutting up; if you wrap the meat tightly in plastic wrap and with freezer paper; if you freeze your meat solid . . . you aren't going to have any problems.

All meat has bacteria. The name of the game is keeping the bacteria from running away. When cool, bacteria reproduce less rapidly; when hot, bacteria reproduce rapidly and can shortly runaway and spoil meat. When an animal is alive, the animal's immune system keeps the bacteria levels in check. When the animal dies, the immune system stops working and the bacteria begins to reproduce. It doesn't require some crazy, wild maneuvres to manage this. Just be mindful of the outside temperature, get the animal cooling promptly (immediately removing the large volume of body cavity organs -- which operate as a huge heat reservoir -- is a big help in starting the cooling process). If the temperatures are cool, as they often are during deer gun season, the venison can benefit from hanging for awhile, for example 18 to 24 hours, to allow the chemical process of 'rigor mortis' to come and go. Just 18 hours of hanging before butchering can allow this process to complete and results in more tender venison. If it is 80 degrees outside, skip this step. If it is a high of 50-55 degrees and dropping down to 40 degrees or less at night, let the deer hang overnight.