By April Knutson

Early November marks the beginning of deer hunting season in North Dakota and Minnesota. Local game processors are unsure if the lower number of deer hunting licenses in ND will affect the Red River Valley’s businesses.

“The lower number of licenses will affect it some because some hunters will just not be able to get one,” said Neil Braasch of Gourmet Game in Dilworth.

In May, North Dakota’s Game and Fish Department announced they would be only offering 65,300 deer licenses available for the 2012 season, more than 40 percent less than previous seasons. Reportedly, the deer population shrank in North Dakota due to three harsh winters from 2008 to 2010.

“I don’t know what to expect with fewer licenses available,” said Wayne Rheault of John and Wayne Meats. “I don’t think it will affect us like it will the smaller communities.”

Local hunters are still planning their trips even with the lower number of licenses available.

“I am looking to go hunting in about a week or two in Blackduck, Minn.,” said Jessica Fleming. Fleming is a seasoned hunter as she begun when she was fourteen with her father, originally from Minnetonka, Minn. Fleming is currently a photojournalism student at Minnesota State University.

In the Red River Valley, the lower number of licenses will minimally affect the deer season.

“By far, the numbers will be down but that is part of doing business, you have and your ups and downs,” said Bob Nelson of Bob’s Deer Processing in Dilworth.

Game processers gear up for the gun season

Braasch from Gourmet Game started preparing two months ago.

“Hunters have been clearing out their freezers wanting goose, bear and elk meat processed. Once gun season opens for dear I will be 350 orders behind,” said Braasch.

Archery season for deer for North Dakota has been open since August 31st and since Sept 15th in Minn. Already, Gourmet Game has produced 245 orders. Over the last 4 years they have processed about 90,000,000 lbs of game meat totaling about 700 hundred orders.

“Deer season comes in so fast and furious. We definitely have an onslaught of product during this time of the year. During other seasons, it is pretty steady line of work,” said Braasch.

John and Wayne Meats also expect an increase in business as gun seasons opens on Nov. 9th in North Dakota and on Nov. 3rd in Minnesota.

“You have to be prepared so that when it does start coming, so you can be efficient,” said Wayne Rheault.

Bob’s Deer Processing ensured their equipment is working efficiently for the season.

“I have been making sure all my supplies are on hand and checking refrigeration systems on the walk in freezer and cooler,” said Bob Nelson

Processors prepare local favorites

From jerky to venison, game processors expect to make many different kinds of products.

“I would say the most popular products are beef sticks and jerky. Each order is prepared separately so we can add different flavors and spices to each,” Braasch said.

Braash worked for a processing plant for 20 years of his life. With that knowledge, he was able to create several different flavors including his personal favorite, Italian and cheese. By preparing each order separately Gourmet Game carters to the public. If a person desires a specific flavor, Gourmet Game can create it. They also produce brats and hot dogs.

Meats by John and Wayne sell thousands of pounds of wild game product. Both owners of this business have been working in the meat processing world since the early 1970’s. They recognize the grab-and-go feel of some wild game meats.

“We do more sausage rings then sticks and jerky. They are products they can throw in the cab of the truck that don’t require a lot of refrigeration,” said Rheault.

Bob’s Deer processing highlights another trend.

“Deer Bacon is getting bigger and bigger,” said Nelson. Other products made from deer meet are available as well. “We can make gourmet patties from venison,” said Nelson.

Creating dishes with game meat

Processors highlight the benefits of using wild game meat instead of domesticated beef.

“I really enjoy venison jerky. It has a different flavor then domesticated jerky,” said Rheault.

For those wary of wild game meat, try it in a stir-fry first. The flavor of the vegetables will lessen the wild game taste. Processors also urge hunters to keep their wild game meat clean and cool immediately after the kill. If the meat is contaminated with dirt or spoiled by heat, it cannot be transformed into a tasty meal or treat.