With Nevada archery hunting nearing a close, and any legal weapon and upland game hunting seasons coming up, Nevada hunters remain key observers of the health of Nevada wildlife.

 

 

Although the proceeds from purchase of Nevada hunting licenses and tags contribute to conservation projects for wildlife species, Nevada hunters also can contribute by being the eyes and ears for Nevada Department of Wildlife (NDOW) while scouting game. How does the animal behave prior to harvest? Is there anything unusual about the hide, meat or internal organs?

 

 

Observing for any possible health problems of the animals greatly assist NDOW biologists and state veterinarian track disease in the Nevada wildlife population.

 

 

 

 

If you have drawn tags in certain areas in the Eastern Nevada areas bordering Utah, be aware NDOW annually tests Nevada game for Chronic Wasting Disease (CWD). This disease, also known as “mad cow” disease , has not yet been detected in Nevada, but has been present in Utah. For that reason, NDOW will periodically send letters to the Nevada hunters who’ve drawn tags in the Eastern hunting units to assist them by bringing in the animal’s brain tissue, and sometimes entire game heads to their local NDOW office for further testing.

 

 

 

 

Even though it seems sensible that hunters would avoid harvesting a game animal that appears unhealthy, notify NDOW if you sense something unusual about the condition of the animal at the time. You can also take a picture of the animal and forward to your local NDOW biologist for further review. Provide additional details when you report, including any unusual behavior you may have encountered before the harvest, in addition to the overall condition of the animal at harvest.

 

 

 

 

            Although NDOW reports that there are very few conditions that make meat (either game or fish) unsafe to eat, there is one simple safety measures to adhere to when preparing game meat. Make sure that all game meat is cooked from 145-160 degrees. Proper cooking temperature is key to ensuring that any possible pathogen within the meat is killed by heat.