Sharing the harvest

In the excitement of taking the shot and the careful caping of a buck’s head in preparation for the taxidermist, it is important not to overlook the proper handling of the high quality venison.

The majority of Mississippi deer hunters take great pride in harvesting a nice white-tailed deer yielding meat for the freezer.

But, some hunters may find themselves with more deer meat than they can reasonably expect to consume themselves. Even after filling the freezers of relatives, friends and neighbors, there could still be a need to take deer to satisfy management quotas for proper herd health.

That’s where the Hunter’s Harvest program sponsored by the Mississippi Wildlife Federation should enter the picture.

Hunter’s Harvest provides an avenue to put venison in the freezers of the statewide food bank to feed the needy. The program is based on the benevolent nature of Mississippi deer hunters and processors across the state.

Since last October, the state’s deer hunters have contributed 21,966 pounds of venison. That equates to 87,864 servings of quality high protein and low fat meat to needy Mississippians.

The venison is processed by a number of processors and then picked up by the Mississippi Food Network, which distributes the donated venison through a network of local and statewide member churches and non-profit organizations. Funding to pay for processing comes through grants and contributions from businesses and individuals.

“Hunters win by doing their part to help people in need and manage the resource,” said Brad Young, executive director of the Mississippi Wildlife Federation. “Processors win by getting advertising and positive feedback for their involvement. Mississippi families win by receiving a valuable source of protein.”

More information can be found on their web site at www.mswildlife.org/hunters-harvest or by calling (601) 605-1790.

The following is a list of participating processors as of Aug. 1, 2014. Because the list is subject to change, and because different processors have different requirements (some offer skinning, others want the meat quartered or even deboned), it is a good idea to call ahead before delivering the venison.

Rack Shack, Canton, (601) 421-2269.

Buck Shop, Flora, (601) 364-5001.

D’Wayne’s Deer Processing, Holcomb, (662) 229-9807.

Dave’s Custom Meats, Vicksburg, (601) 636-0342.

The Outfitter, Florence, (601) 932-2828.

Sansing Deer Processing, Maben, (662) 263-8228.

Milner’s Deer Processing, Yazoo City, (662) 746-6472.

J&M Processing, Cleveland, (662) 588-0541.

C&P Processing, Greenville, (662) 820-6639.

B&D Processing, Louisville, (662) 803-1678.

Delta Deer Processing, Hernando, (901) 274-4216.

Old River Road Deer Processing, Petal, (601) 554-0888.

Forbes Meat Processing, Sandy Hook, (601) 736-6992.

Boyd Deer Processing, Ruth, (601) 734-6803.

Gore Springs Processing, Gore Springs, (662) 614-2901.