Can I Eat Deer Guts? A Comprehensive Guide to Venison Offal
The question of whether you can eat deer guts, or more accurately, the internal organs and intestines of a deer, is a complex one that sparks curiosity and often a bit of trepidation. The short answer is: Yes, parts of the deer’s “guts,” including certain organs and the intestines, are edible, but with significant caveats. This isn’t about grabbing any random piece of the gut pile. It’s about understanding what’s safe, what’s nutritious, and what to absolutely avoid. Let’s delve deeper into the world of venison offal.
Understanding What We Mean by “Guts”
The term “guts” is colloquial and encompasses a variety of internal parts. Specifically, when talking about a deer, we’re generally referring to:
- Internal Organs: Heart, liver, kidneys, and the less-familiar parts sometimes referred to as “wobbly bits,” “jiggly bits,” or “offal.”
- Intestines: Both the small and large intestines.
- Other Parts: This can also include the stomach (tripe) and other less-obvious components.
Not all of these are created equal when it comes to edibility and safety.
Safe and Nutritious Options
Some parts of a deer’s “guts” are not only safe to eat but also incredibly nutritious. These include:
Heart
The deer heart is a muscle, not an organ, and is essentially a lean, flavorful cut of meat. It’s rich in protein, iron, and B vitamins. When properly prepared, the heart can be grilled, braised, or used in stews.
Liver
Deer liver is a nutritional powerhouse, packed with vitamin A, B vitamins, iron, copper, selenium, and zinc. However, recent studies have raised concerns about the accumulation of PFAS (per- and polyfluoroalkyl substances) in deer livers, which is important to consider before consumption. This is why it’s key to know the environmental conditions in your hunting area.
Kidneys
Like the liver, deer kidneys are nutrient-dense, providing a good source of protein, vitamins, and minerals. They have a unique flavor and can be prepared in a variety of ways.
Intestines (with Preparation)
Deer intestines, while requiring extensive cleaning and preparation, can be used as natural sausage casings. The smaller intestines are suitable for breakfast sausage, while larger ones might be used for summer sausage. However, this is a labor-intensive process.
Parts to Avoid
Certain parts of a deer should never be consumed due to safety concerns:
Eyes, Brain, Tongue, Spinal Cord
These parts, along with the spleen, tonsils, and lymph nodes, can harbor prions responsible for Chronic Wasting Disease (CWD). CWD is a fatal disease that affects deer, elk, moose, and reindeer. Always avoid these tissues, especially in areas where CWD has been confirmed.
Organs from Gut-Shot Deer
Internal organs from a deer that has been gut-shot are not advisable due to the high risk of bacterial contamination. Gut shots release bacteria that can quickly spoil any meat they touch.
Key Considerations Before Consumption
- CWD Testing: If you are hunting in an area known for CWD, have your harvested animal tested for CWD before consuming any part of it, and avoid meat from any animal that tests positive.
- Shot Placement: Avoid consuming internal organs from deer that have been shot with excessive shot damage, as there’s an increased risk of lead contamination.
- Freshness: Field dress the deer immediately after harvest. Prompt removal of internal organs is crucial to prevent spoilage and bacterial growth.
- Environmental Contaminants: Be aware that certain environmental pollutants, like PFAS, can accumulate in organs. Research the contamination risks in your hunting area.
- Proper Preparation: Thoroughly clean and cook all edible offal before consumption.
Disposing of Unwanted Parts
What do you do with the parts you don’t eat? Proper disposal is crucial:
- Burying: Heads, hides, and entrails should be buried at least 2 to 3 feet deep to prevent scavengers from dragging them around.
- Landfill: Alternatively, you can dispose of the remains at your local landfill, provided they accept animal carcasses.
- Leaving in the Field: Leaving the guts in the field is also an option, with landowner permission, but remember that this could attract predators.
Frequently Asked Questions (FAQs)
1. Is it OK to eat the tripe from deer?
Yes, venison tripe is edible, although it’s considered one of the more challenging parts to prepare and consume by wild offal eaters.
2. What are the best deer organs to eat?
The heart, liver, and kidneys are considered the most palatable and nutritious deer organs for consumption.
3. Why is it important to field dress a deer quickly?
Field dressing a deer immediately after harvest is vital to prevent spoilage and bacterial contamination. Removing the internal organs and allowing the carcass to cool down quickly helps ensure the meat is safe to eat.
4. Can you get sick from eating deer guts?
Yes, consuming contaminated or improperly prepared deer “guts” can lead to illness, especially from gut-shot animals or parts infected with CWD.
5. What animals eat deer guts?
Various mesocarnivores, including fishers, foxes, skunks, otters, coyotes, martens, raccoons, and bobcats, will scavenge on deer gut piles.
6. What does “gamey” venison taste like, and is it related to the “guts?”
The “gamey” flavor in venison is typically attributed to fat, silver skin, ligaments, and other parts that aren’t muscle. This is why proper trimming of the deer is important to remove these elements. It’s not necessarily directly related to the organs.
7. Can you get tapeworms from eating venison?
Yes, there is a risk of parasites, including tapeworms, from eating venison. Proper cooking to a minimum of 165°F before eating reduces this risk.
8. Why is deer liver potentially harmful?
Deer liver can accumulate environmental toxins like PFAS over time. Therefore, it’s crucial to be aware of contamination in your hunting area.
9. Can you eat deer brains?
No, you should never eat the brain, spinal cord, or eyes of a deer due to the risk of CWD prions.
10. Why shouldn’t you eat deer spleens?
The spleen and lymph nodes are also areas where CWD prions can concentrate; therefore, they should be avoided.
11. What’s the difference between giblets and offal?
The terms giblets and offal refer to the internal organs of an animal. In the context of a deer, these terms often mean the heart, liver, kidneys, and other less-common edible parts.
12. How should you cook venison to make sure it’s safe to eat?
Steam, roast, or boil venison to 165°F before eating. This will kill parasites and harmful bacteria, and render it safe for consumption.
13. Is it safe to eat venison in the summer?
Yes, it is safe to eat venison in the summer, provided the meat was properly handled and stored. Hunting is typically restricted to protect the deer population, but previously harvested or farm-raised venison is safe to consume during this time.
14. What is the “gutless” method of processing deer?
The “gutless” quartering method is a way of processing a deer that eliminates the need for gutting it, which can be particularly useful if the animal has been gut shot. This involves packing the animal out in pieces.
15. Is deer jerky healthy?
Deer jerky is leaner than beef jerky, with lower fat content and more protein. It can be a good healthy snack but should still be consumed in moderation.
Conclusion
The consumption of deer guts, or offal, can be a rewarding and nutritious experience when done safely and responsibly. Remember to only consider edible parts like the heart, liver, kidneys, and intestines (with proper processing), while always avoiding parts like the brain, spinal cord, and spleen, especially when CWD is a concern. Careful field dressing, prompt processing, and cooking practices will allow you to safely enjoy the unique flavors and nutritional benefits of venison offal.