The Kansas Department of Wildlife and Parks has opened the season for elk, antelope, deer, Greater Prairie Chicken, snipe, dove, rail, squirrel, rabbit, coyote, and bullfrogs. By the end of the month, additional species like antelope, duck, woodcock, geese, pheasant, and quail will be in season.

For those bringing home their harvest, Kansas State University food scientist Karen Blakeslee emphasizes that food safety starts in the field. Field dressing should be done quickly to reduce body heat and avoid contamination. Hunters should stay vigilant for signs of Chronic Wasting Disease, as it poses risks even though no human cases have occurred.

When preparing meat at home, Blakeslee advises proper methods for dehydrating jerky to prevent bacteria, reaching 160°F for safety. Meat can also be pressure-canned or frozen for longer storage, and detailed guidelines are available through K-State’s online resources.