Deer meat is referred to as venison. This type of meat is high in vital nutrients and low in fat and cholesterol. Most venison is procured by hunters who take the deer directly from its natural outdoor habitat. This means that venison meat is usually devoid of steroids and hormones found in store-bought meat and poultry. Deer meat is cleaned after the deer is gutted by the hunter. Proper cleaning and storage guarantee that the meat stays fresh and tasty for the longest possible time.
Hang the field dressed, skinned and empty carcass up from a tree branch or beam. Another option is to lay the deer open on a clean table. If you are using the hose, place the table outside. If you are using a damp cloth, the garage is a fine place to clean your meat on the table.
Turn on the garden hose. If you aren't near a water source, dampen a cloth with water.
Spray the garden hose inside of the carcass or wipe it down with the damp cloth. Make sure that any entrails or organs you've removed are away from the carcass while you are cleaning it. Let the water run or use as many cloths as you need to in order to remove all excess blood.
Examine the carcass closely after your initial cleaning and remove any hairs that may be attached to the meat of the animal.
Allow the deer to dry. Touch the meat to make sure it is dry. The period of time for this will vary depending on the animal's size and the temperature you're using to clean the deer. You are now ready to butcher the meat and either refrigerate or store it.