This is the second of a two-part series about taking care of game in the field.

The old saying goes, "The real work begins when the animal is down." This is true, because when the deer, elk or moose drops a distance from vehicle access, every pound of meat must be transported to the vehicle by some means.

Last year a hunting buddy and I spent four hours gutting, cutting and getting seven pieces of elk to the truck. Then we pulled off the skin as quickly as possible. The skin was left on initially to help keep the meat clean and dirt free.

Administrator of the Grant County Health District Jeff Kitchel sent me an article titled "Hunting Food Safety Tips," for the purpose of sharing with readers. The suggestion was sound, thus these two columns. I don't agree with every suggestion and will point out the differences.

We now continue with Fish and Wildlife suggestions to provide the proper food safety before, during and after a hunt:

Good air circulation is important during the cooling process. If the carcass cannot be hung, place it on logs or rocks and prop the cavity open with sharpened sticks. Keep the carcass out of direct sunlight.

Dennis note: If I need to leave the carcass to retrieve the vehicle or get help in the way of more hunting buddies, I prop the cavity open, but sharpening the stick is seldom necessary. We have our deer gutted, skinned, washed down and hanging in the shop as soon as an hour after it is downed. The elk pieces mentioned above were placed in the back of the Ram, skinned and we didn't waste time driving to the cooler.

In warm weather, cheesecloth or a lightweight game meat bag may be placed over a skinned carcass as it cools to protect it from flies. Black pepper or food-grade citric acid applied to the carcass may also discourage flies.

Dennis note: We don't have a fly problem in the shop or in the cooler, but the suggestions are sound if flies are present.

Carcasses should not be placed in plastic bags or tarps before being thoroughly chilled, as plastic will hold heat in and increase the chances of the meat spoiling.

Dennis note: This suggestion has merit, because the need is to get all of the body heat out as soon as possible. However, using a tarp to keep snow and rain off the carcass also has merit, but only after the carcass is chilled. I have friends who won't put the heart or liver in a plastic bag. Instead they wrap the items in an old towel. If the liver and heart will be soaking in a bucket of water within an hour or so, it doesn't matter.

Make sure the carcass is clean and dry before transport. Keep the carcass cool during transport. Keep the carcass out of direct sunlight and allow for adequate air circulation. With deer and smaller animals, keep the meat clean during transport by leaving the skin on, or by wrapping in meat bags. Make sure the meat is thoroughly chilled before wrapping in tarps or plastic.

Dennis note: How can a hunter make sure the carcass is clean and dry before transport? The skin is left on only during the dragging process. As soon as it is on the Ram tailgate, the skin comes off of deer and larger animals. It is our practice to use a water hose to clean the meat before it goes into the walk-in cooler.

Aging meat is the practice of holding carcasses or cuts of meat at temperatures of 34 to 37 degrees F for 7 to 14 days to allow the enzymes in the meat to break down some of the complex proteins in the carcass. Aged meat is often more tender and flavorful.

Dennis note: This is a personal preference issue. Some of my hunting buddies want to age their game. Others feel as soon as the body heat is out of the critter, it is suitable to cut and package. I'm with the second bunch of hunters. All aging does, in my opinion, with wild critters is reduce body weight by drying it out.

Care in the kitchen

Do not eat any portions of wild game raw. Keep raw meat separated from cooked meat and other foods. Do not feed raw portions of wild game to domestic pets.

Cook wild game meat until the juices run clear. Follow recommended food safety guidelines for cooking temperatures. All game meat should be cooked to a minimum of 165° F, yet Fish and Wildlife recommends bear meat be cooked at 170° F.

Dennis note: I agree with the care in the kitchen, just as care is taken with beef, chicken, lamb and pork. When I shoot a cougar or bear, I will have it inspected for trichinosis.

Remember, the care you give your game meat in the field will equal the eating quality of the meat on the table.