Ryan Rothstein

It’s amazing to me how much gusto I used to have for deer hunting.
Come hell or high water (or blizzards), my high school and college self would run headlong into the ground during the course of a deer season, and by the time we hit New Year’s Day, I didn’t even want to think about hunting for at least a month or two. Even in years when December was brutal, I was undeterred.

While I’m writing these words, the outcome of my Minnesota firearms season has yet to be determined. I don’t know how it will play out, have no idea what I’ll see, and certainly have no idea what anyone in my group or on neighboring lands has shot. By the time you read this, most of that may have played out.
I’ve often heard people compare opening day to Christmas, but the longer I hunt, I’m not so sure that’s true.

Unless you’re fortunate enough to have access to a walk-in cooler, having a deer on the ground in the early season can be a stressful experience. Venison is a prized meat, and I’m obsessive about venison quality and maximizing my meat yield from every deer harvested.
Unfortunately, heat in particular works against us this time of year. Here’s how I’ve learned to manage my venison in the heat.