As far as eating raw deer, i would advise aganist it. Deer eat alot of raw crop prouducts that are sprayed with chemicals that could be a potential hazard. I too would like to try eating raw meat, but I am not going to chance it. Just cook it rare and you will get about the same effect.

White-tailed deer are considered herbivores and subsist on a diet of readily available plants, including twigs, fruits, nuts, alfalfa, and the occasional fungi. Deer may pursue flesh because they lack minerals like phosphorous, salt, and calcium, especially in the winter months when plant life is scarce.

Many people may not know that deer, like some other herbivores, eat meat from time to time. It’s hard to imagine these creatures as steak-seeking predators, but deer will be quick to take advantage of a nutritious opportunity. In fact, deer can be a common danger for ground-nesting birds. …

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

Trichinellosis, also called trichinosis, is a disease that people can get by eating raw or undercooked meat from animals infected with the microscopic parasite, Trichinella. Persons with trichinellosis may initially experience gastrointestinal symptoms such as diarrhea, abdominal cramps, nausea and vomiting.

It should be safe am long as it still warm. Disease sets in when red blood cells clot. If you do it, please record and post it. Just a thought, but since the prions that cause CWD survive cooking temperatures it makes no difference whether the meat is raw or cooked.

Hunters make pact to take bite of heart at Deer Camp. Eating the heart out of a freshly killed animal was tradition among some Native Americans. If they killed a mule deer on their week-long hunt, they’d take a bite out of its heart.

It’s meat. Outside of jawing on it for 20 minutes to get it down (presuming that we’re talking something bigger than a chicken), you’re going to digest it. If it’s a chicken heart, you can probably swallow it whole.

Meat is not ready to be eaten right after slaughter. It needs time to become tender, which happens as connective tissues within the muscle break down. It’s extremely unlikely you’ll find dry-aged meat in your supermarket. Each process produces a slightly different flavor.

The animals most widely consumed without killing them first, are mollusks, specifically oysters, and some species of small clams.

Don’t cook a freshly killed chicken on the day of death, especially if you killed it yourself. And if you are going to kill it yourself, take away its food 24 hours before slaughter, so its bowels are empty. You want to wait this period so the meat can relax, and let the rigor mortis fade away.

Roosters can be eaten and are the preferred chicken meat in some cultures. Rooster is cooked using low and slow, moist cooking.

Broilers or fryers are slaughtered at seven to nine weeks of age, when they weigh 3 to 5 lb. and dress as a 2.5 to 4 lb. carcass. The same bird that when slaughtered at five weeks of age provides a Cornish game hen can be grown out to twelve weeks or longer to make a delicious roaster.

yes, it’s good. Go ahead and process and eat your hen. Do not waste it.