Roadkill Doe???

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Toby10

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Hey guys,

I was lucky enough to see a doe get hit on the road. She seemed to be in good shape so I gutted her and got her hung up. As for any of the Internet CO's, yes I'm aware of the permit needed to keep her.

Problem is that I never had a chance to get her cut up before she froze solid. Can I thaw her to get her skinned and butchered and then freeze the meat again? Or is she coyote bait?

Any thoughts..............

Thanks,

Brian
 
I've butchered a fair few deer that were frozen, and other than being tough on the hands dealing with the cold meat, it all turned out well.

There is no actual hard and fast rule about re-freezing meat, other than you want to limit the time it spends sitting around at elevated temperatures.
Meat that has a little ice in it grinds really nice, cuts well, but does not conform to shape when you wrap it, so much.

Do it. It'll be fine!

Cheers
Trev
 
Last road kill I got and tried to eat was so tough the dog took it out to the saw and cut it into small chunks to get it down !

If you can apply heat to thaw the hide skin it before it thaw totally...
 
The buck I got this year (2013) was hanging in the barn and got completely frozen. Luckily he was already skinned though. We just cut him up, butchered him, and tossed the meat into the freezer. Damn he is tasty!
 
Hey,

Thanks to all that responded to my query. Only managed to salvage half of her, the good half. But I may aswell eat her instead of the yote's. The carcass will be strategically placed, if ya know what I mean.......lol

Anyways, she's about to get froze again.........except for a couple steaks.

Thanks again,

Brian
 
I've heard so many people say that you can't re freeze meat because it is no longer any good. What a crock! All that happens with meat that has been thawed and re frozen is some moisture and nutrient loss at the cellular level due to ice crystals tearing cell membranes. And, that occurs whenever you thaw meat. Re freezing does not then render it inedible.
 
I hate those dam deersikles - but they are inevitable if your still hunting on the last weekend of the season in NWO- had to cut one in half with the saws all one year and haul it into the basement to thaw it before butchering - lets just say my dog was more impressed then my wife... the meat was fine...
 
I tried to harvest a road kill dear that I hit, the meat was all bruised up from the impact and bouncing down the high way, I hit it in the front quarter, broke up some ribs, neck and the shoulder, the bruising was very bad on both front quarters and the back quarter on the impact side, most of the meat was only good for dog food not worth the effort. I call Fish and Wildlife to get approvals to keep it, they came out to look at it before I cut it apart. I suppose they needed to confirm that I did not shot it out of season, even the game warden did not think that I would not get much meat out of it, and he was right
 
alright, i didnt know that.
did you ever try to make sausage? i guess bruised meat full of blood can be eaten if youre starving...
 
A meat cutter in the GVRD claimed to hang game for three weeks.
It was obviously frozen, and the ice crystals in the hamburger did not allow it to be packaged and wrapped tightly to exclude air.
It was not thawed before cutting and wrapping.
Freezer burn occurred and we were not impressed.
They made up a sausage and insisted on using pork fat at 70 cents per pound and it was rancid.
Never went back, never recommended but discouraged many from going there.
 
The deer I shot in late December partially froze (hard and meat was barely movable) while hanging and it was my first time having a hanging deer freeze on me.

The hide was was much easier to remove as the fat under the hide was hard, butchering was far easier as the meat was very firm, trimming excess fat was easier, and all the scraps went through the grinder much better. I've had two roasts that went into the freezer after butchering and the meat was just as tender and tasty as any other young deer that had never been frozen.

The only downside was the partially frozen meat was rough on the hands and fingers.
 
horseman2 said:
A meat cutter in the GVRD claimed to hang game for three weeks.
It was obviously frozen, and the ice crystals in the hamburger did not allow it to be packaged and wrapped tightly to exclude air.
It was not thawed before cutting and wrapping.
Freezer burn occurred and we were not impressed.
They made up a sausage and insisted on using pork fat at 70 cents per pound and it was rancid.
Never went back, never recommended but discouraged many from going there.
Click to expand...

That's interesting. Four or five years ago, I had a local butcher cut up my deer and most of it was badly freezer burned; to the point of being unpalatable. Whenever I opened a package, I found freezer burned meat, and not just a small portion of it. Needless to say I won't go back.
 
Toby10 said:
Hey guys,

I was lucky enough to see a doe get hit on the road. She seemed to be in good shape so I gutted her and got her hung up. As for any of the Internet CO's, yes I'm aware of the permit needed to keep her.

Problem is that I never had a chance to get her cut up before she froze solid. Can I thaw her to get her skinned and butchered and then freeze the meat again? Or is she coyote bait?

Any thoughts..............

Thanks,

Brian
Click to expand...

really...lucky to see a doe get hit? Did the person that hit it feel lucky too?

I wouldn't consider that lucky at all... of course I'm old school and prefer to harvest them with a bow or rifle rather than a motor vehicle.

Now that said...
I sat in my tree stand for hours one night and didn't see anything. Climbed down, got in my pickup to go to a neighbors for coffee right after and smacked a buck on the way. Grill, rad, one head light, and the buck ran away.

a buddy hunted without success all one season only to smack a deer with his mini van. I suggested he sell all his rifles and buy more mini vans :p

I wouldn't call it lucky, but at least you salvaged the meat and didn't let it go to waste. Good on you for that.
We used to call those "jerky deer"
 
Hunting in Saskatchewan your meat will usually freeze unless your lucky to have a temperature controlled area. Always skin the deer if you think it might freeze because it's a real b!tch otherwise. We just quarter the frozen deer with a saw and bring in a piece or two to cut when we're ready. It always cuts easiest still cold as long as you can get your knife to the bone.

CO usually wants you to call them for a road kill tag unless your one of the lucky ones born with the right color skin.
 
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