Wyoming Wild Game Quick Guide:

Tips for Handling, Storing, and Cooking Wild Game Safely

Get quick, research-based tips from UW Extension to help you handle and preserve wild game the right way — from cooling it down in the field to storing and cooking it safely at home.

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Hunter field dressing a harvested animal using a knife in the field, demonstrating safe meat handling practices.

Handle It Right in the Field

Field Dressing Tips (UW Extension Bulletin B-884R):

  • Dress and cool the carcass immediately to prevent bacterial growth.
  • Keep meat below 40°F — use bags of ice or frozen water jugs in warm weather.
  • Avoid puncturing the stomach or intestines.
  • Wipe away dirt or debris with clean cloths (never rinse with untreated creek water).
  • Use clean knives and gloves to minimize contamination.
  • Hang or prop open the carcass to allow air circulation.
Transport Tip: Move meat to a cooler or processing area within 24 hours whenever possible.
Home freezer filled with packaged meat and frozen vegetables stored for long-term preservation.

Store It Safely

Freezing and storing meat correctly preserves nutrition, flavor, and texture.

Freezing Best Practices (from UW Extension’s “Freeze Your Food Chart”):

  • Wrap meat tightly in freezer paper, vacuum-seal bags, or heavy-duty freezer wrap.
  • Label each package with the type of meat, cut, and date.
  • Set freezer temperature to 0°F or lower.
  • Freeze quickly after butchering — slow freezing can damage texture.
  • Store in the coldest part of your freezer, away from the door.
  • Make meat the accent instead of the main focus

Storage Life (Best Quality):

  • Wild Game, uncooked: 8 to 12 months
Close-up of a hearty wild game stew with potatoes, onions, and chunks of meat being stirred with a spoon.

Cook It Safely and Keep It Tender

Wild game is leaner than most domestic meats, which means it needs gentle cooking and proper internal temperatures.

Cooking Safety:

  • Cook wild game to an internal temperature of at least 165°F.
  • Avoid oven temperatures above 375°F to prevent drying.
  • Let meat rest before serving to retain juices.

Flavor and Tenderness Tips:

  • Use marinades, herbs, or rubs to complement the flavor — not cover it.
  • Add moisture with basting or braising (slow-cook in a small amount of liquid).
  • Avoid overcooking — lean cuts toughen quickly.
Quality Tip: Keep an inventory list to track what’s been used — and use the oldest packages first.
Glass jars filled with home-canned wild game meat cooling on a stovetop after pressure canning.

When Freezer Space Is Tight

Pressure canning is a great option when you’re short on space or want shelf-stable protein for the winter.

Canning Safety Reminders:

  • Always use a tested pressure canning recipe.
  • Follow recommended times and pressures for your elevation.
  • Store canned meat in a cool, dark, and dry area.
  • Check seals regularly — discard any jars that show rust, bulging lids, or leaks.

For detailed instructions: contact your county Nutrition and Food Safety Educator.

Need help? Find Your local County Extension Office

Raw cut of wild game meat on a white cutting board with garlic, chili pepper, rosemary, black peppercorns, and a red onion.

Nutrition Snapshot (3 oz. cooked portions)

Wild game is a lean, high-protein alternative to traditional red meats — nutrient-dense and naturally low in saturated fat.

Meat Calories Total Fat Saturated Fat Protein
Antelope 128 2.3g 0.8g 25.0g
Deer (Venison) 134 2.7g 1.1g 25.7g
Elk 142 3.3g 1.3g 26.4g
Moose 114 0.8g 0.2g 24.9g

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