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First and foremost, hunters must be properly licensed. To hunt deer in Oklahoma, residents must possess an appropriate hunting license. Additionally, hunters must carry a valid deer license for each deer hunted. Nonresident deer hunters are exempt from a hunting license while hunting deer, but they must possess an appropriate nonresident deer license or proof of exemption. Holders of nonresident lifetime hunting and combination licenses are not exempt from purchasing deer licenses. Licenses are available online at wildlifedepartment.com or at sporting goods dealers and other businesses across the state.
Upon harvesting a deer, all hunters, including lifetime license holders, must immediately attach their name and hunting license number as well as the date and time of harvest to their deer. The attached item can be anything, such as a business card, as long as it contains the required information and remains attached to the carcass until it is checked. In addition, all annual license holders are required to complete the “Record of Game” section on their license form.
All deer must be checked at the nearest open hunter check station, with an authorized Wildlife Department employee or online at wildlifedepartment.com within 24 hours of leaving the hunt area. Once checked, the deer will be issued a carcass tag or online confirmation number, which must remain with the carcass to its final destination or through processing and storage at commercial processing or storage facilities.
Deer should be field-dressed, or “hog-dressed,” as soon as possible to prevent spoilage of the meat. After field dressing, hunters may opt to butcher their own deer or have a reputable meat processor prepare it for them. In either case, the meat should be kept clean, cool and dry until it reaches the freezer.
“The second you harvest that deer, the clock starts ticking,” said Lance Meek, hunter education coordinator for the Wildlife Department. “You need to get it cleaned and cool as soon as possible. Dirt, heat and moisture are three things you’ll want to keep away from and off of your deer meat all the way through field dressing and processing. The better you care for your venison in the hours immediately after a harvest, the better it will taste throughout the coming year when you go to the freezer for a cut of venison for the dinner table.”
To learn more about deer hunting in Oklahoma, log on to wildlifedepartment.com.
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