Resources / Care for your venison
Preventing cross-contamination
Keep raw venison, dirty tools, and raw-meat juices away from ready-to-eat food throughout handling, storage, and meal preparation.
Reviewed October 6, 2026
Call (615) 604-3887Separate raw handling from ready-to-eat food
Penn State Extension emphasizes preventing contamination from the field to the table. Meat can be contaminated during dressing and processing, so handle raw venison as raw meat even when it looks clean.
Keep raw meat and its juices away from foods that will not be cooked again. Use clean plates and utensils for cooked meat rather than returning it to equipment used for raw portions.
Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table; Penn State Extension: Canning and Freezing Venison
Clean hands and equipment
Wash hands, knives, and cutting boards frequently with warm, soapy water. Thoroughly clean and sanitize processing equipment, including grinders, before and after use.
CDC’s CWD precautions also advise using separate field-dressing tools rather than knives used in your kitchen. Ordinary food hygiene and CWD precautions address different risks; one does not replace the other.
Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table; CDC: About Chronic Wasting Disease
Protect food while thawing and storing
Place raw portions in containers that contain drips. If thawing in cold water, USDA calls for a leak-proof bag so contaminants do not enter the food.
After a freezer interruption, USDA says to discard food contaminated by raw meat juices. Do not treat freezing or a clean appearance as proof that a contaminated food is safe.
Checklist
- Separate raw meat from ready-to-eat food.
- Wash hands and clean tools between tasks.
- Contain drips during storage and thawing.
- Use separate field-dressing equipment.