Ted Nugent on Deer & Deer Hunting

Ted Nugent: Sacred Venison Flesh Demands Serious Care

Ted Nugent on Deer & Deer Hunting

Proper care of the venison we take is the key to tasting the most pure and delectable table fare known to humankind. (photo courtesy of TedNugent.com)

For more than 50 years I have been doing everything in my power to turn people on to the ultimate quality protein and sustenance known to man – VENISON! In each and every case, I have succeeded in educating non-hunters and even anti-hunters, and even animal rights freaks to this inescapable reality. In many instances they are extremely resistant due to the myth of “gaminess” and ignorance of truly pure organic food.



It doesn’t matter if it is the primo backstraps, hindquarter haunch, flank steaks, or ground burger in a nice chili or spaghetti, every man, woman child has raved about the delicious taste and come to grips with the superior nutrition that wild game meat provides.

But here’s the rub – in far too many cases, the mishandling of our game translates into some nasty inedible yuck that has turned the positive term “gamey,” into a negative scare tactic that not only turns people unnecessarily away from venison, but does nothing to endear them to our beloved sport.

And here’s why; in most states a local butcher handles so many carcasses that they all get heaped into one big heat-making pile. Add to this mishandling the fact that so many hunters do a piss-poor job of gutting and handling their deer in the field and during transport to the butcher, that now we have the perfect storm for spoilage and bacteria buildup that spells disaster for the magnificent beast that provided us this very special gift.

Ted Nugent on Deer & Deer Hunting

Each deer we take demands the utmost respect, and the nourishing venison they provide requires our best efforts to clean and cool the meat as quickly as possible, so that no morsel goes to waste. (photo courtesy of TedNugent.com)

So this NugeBlog is going out there to the experienced and knowledgeable sporters and butchers out there to push harder at deercamp and beyond to educate our fellow hunters how critical good game handling is for a quality end product of precious meat.

Ted’s Got a Quick Tech Tip for You
“There’s Fred Bear, Howard Hill, Ben Pearson, and when it comes to crossbows – it was William Tell.”


Kill em clean, gut em clean, keep em clean and cold, make sure you know your butcher intimately to make certain he handles your animal with all the tender loving care it deserves and your families’ meals deserve.

I know my local game warden, chief of police, sheriff, state trooper commander, farmers and butcher. With the proper care and respect, venison is the best flesh a person could ever make a meal out of. Revere the beast and the ultimate meals await you.

Goodluck, good hunting, Godbless & Godspeed, celebrate the flesh,

Ted & family

For more Ted go to TedNugent.com

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One thought on “Ted Nugent: Sacred Venison Flesh Demands Serious Care

  1. Red Lehr

    Here is a perspective from a guy who has been hunting all his life and is running his family’s meat packing business which is in its 96th year.

    I’ve been skinning deer for over 40 years and i’ve seen just about everything and heard about everything when it comes to people not finding deer overnight.
    You have to realize that when you let a deer in the woods overnight that is not gutted,the bacteria starts to grow,then the gas starts to build up in the deer,that’s if it isn’t gut shot.Even if the steam comes out of the inside of the deer the next day,you still have a certain amount of spoilage.What you don’t know is when did this deer die ? How long has it been dead laying there with the nasty bacteria growing in it ? Ever heard of BOTULISM or E-COLI ?? In my experience when I discover that the deer had the guts in it overnight,I ask the customer,”Would you buy something from a meat market that smelled like this ?” OR “Is it really worth getting your family sick over ?” What is it that people just don’t get about this *I’ve had a deer brought in and showed the customer the green in the inside and he asks” Can you eat that ?” REALLY *and then they stand there and argue that they can’t smell anything ,and it’s green and smells like deer guts. !!!*
    When a deer lays overnight the meat will look pale(not dark red like it should) and the fat if any on the deer will look pink or reddish colored(it should be white).Those are tell tale signs of the guts in a deer overnight,not to mention the gut smell.All the cooling and aging in the world will not get rid of the stink or bacteria left from guts in a deer too long.Even if it is in the teens for temp. overnight, the deer hair is such a good insulator that the heat can’t get out of the carcass.The bigger the animal,the bigger chance of spoilage.When a deer spoils, it usually is in the hams,shoulders and on big deer,the neck.These places are where the meat is the thickest and it is the last place the heat gets out.
    Ask your buddies you make sausage with if they want your deer meat that layed with the guts in it,, mixed with the rest of their good meat and see what they say !!
    Yes,,sometimes the meat might be ok after it has layed with the guts in it,but I’ve seen too much and smelled too much rotten deer meat in my life to tell someone to go ahead and eat an overnight non gutted deer.
    The bottom line is ,I won’t let anyone eat anything I wouldn’t eat myself and that seems to have been working for our plant for 96+ years.
    Ask Uncle Ted about our deer sausage, .I sent Ted a sample of our summer sausage many years ago and Ted being the great guy he is, wrote me a personal thank you card for that.
    You are the best Ted……….
    Red Lehr

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