With the Alabama gun deer season more than a week old, it’s probably safe to say that fresh venison will soon be on the menu at hunting camps and homes around the state.

Any experienced hunter knows that care of the game after it is killed is the key to delectable dishes on the table. Of course, there are many other tips and procedures that will make your diners come back for seconds, and it would be difficult to find anyone more qualified with that kind of advice than Stacy Lyn Harris.

Harris was one of the featured presenters recently at the Southeastern Outdoor Press Association (SEOPA) annual conference, which was held this in Eufaula. She shared a number of venison preparation techniques with the outdoors communicators and industry representatives in attendance.

1. Get your deer on ice right away. “Sometimes you’ll get a gamey flavor if you don’t get it on ice and get it processed right,” Harris said. “If you process it right, you’re going to get great flavor from your venison.”

2. Preserve properly. “We put our processed venison on racks and keep the air (34-37 degrees) circulating around the meat. We go about seven days on our venison. Some go longer, but we feel like seven days is enough,” she said. “That aging breaks down the tissue and makes it so tender and succulent. If you skip that process, it’s not going to work.”

3. Don’t turn the tough cuts into ground meat. “Those tough cuts are some of the most flavorful you will find,” she said. “The collagen melts and makes incredible gravy. It is so delicious.”

4. Don’t mask the flavor. “Really, you can do everything with salt and pepper. You can sear your loin in a really hot skillet for about four minutes a side. Then you can make your gravy with the drippings left over in the skillet with a little flour and a little wine or meat stock. You get that good and thick and you’re done.”

5. Don’t overcook your venison. “A lot of people don’t braise their meat at a low enough temperature,” she said. “They’ll put it in a soup and cook it at too high a temperature. The best braising temperature to me is between 131 and 149 degrees. I know that sounds low, but believe me it works. If your stove doesn’t go below 200, just do it at that temperature.

6. Match the cut of meat to the cooking method. “If it’s a loin, it’s going to be fast and hot,” she said. “You want it medium rare to rare. There is one roast off the hindquarter that is like a ball. But it’s tough. I like to cut it in thin strips and then pound it out to break that connective tissue. Then I bread it and pan-fry it. Another way to cook it is the low-and-slow braise.”

Harris has authored three best-selling cookbooks: “Recipes and Tips for Sustainable Living,” “Tracking the Outdoor In” and “Wildgame: Food for Your Family.” Harris also has a DVD titled “Gourmet Venison.” All are available on Amazon.

Best Dry Rub

Harris, who has been featured in a number of publications from glamour.com to Deer and Deer Hunting Magazine, said she will marinate venison at times and also will make a dry rub. She sometimes uses coffee in the dry rub to enhance the earthiness of the venison. She said Kosher salt helps break down the protein.

(3 pounds of meat)

Ingredients

2 Tablespoons Kosher Salt

1 Tablespoon Ground Smoked Cumin

1 Tablespoon Freshly Ground Pepper

1 Tablespoon Ground Coriander

1 1/2 Teaspoons Garlic Powder

1 Teaspoon Cayenne Pepper

Mix all ingredients and rub thoroughly into the meat. Cover the meat and refrigerate for at least three hours. If possible, leave the meat in the refrigerator for 24 hours or overnight.