Safe storage of foods
• Cook or freeze fresh venison within three to five days.
• Keep meat in its package until just before using.
• Meat defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.
Thaw food safely
• A refrigerator allows slow, safe thawing. Make sure thawing juices do not drip on other foods.
• For faster thawing, place food into a leak-proof plastic bag and submerge in cold tap water.
• If using a microwave to defrost, cook meat or poultry immediately after thawing.
Safe food preparation
• Use separate cutting boards. You should also clean all cooking utensils after they come into contact with raw meat. Different utensils should be used to serve food than prepare it.
• Sanitize cutting boards often in a solution of one teaspoon chlorine bleach to four cups of water. Wash kitchen towels and cloths often in hot water in washing machine.
• Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meat, wash hands, cutting board, knife, and counter tops with hot soapy water.
• Marinate meat in a covered dish in the refrigerator.
• Prepare the meat on a separate surface from other ingredients & utensils. Germs spread easily. It’s particularly important to keep vegetables and other ingredients away from meat, especially if you are not cooking them together in the same dish.