Should i field dress a deer

Photo Credit: Ryan Kirby. Slide your knife deeper into the pelvic canal and retrace the coring cuts to slice attached membranes and free those last few inches of colon. Be careful not to puncture the colon. Its contents can taint meat. Before making your first incision, position the deer belly up with its head elevated Photo Credit: Ryan Kirby.

Locate a slope and position the deer belly up with its head elevated. Spread the hind legs and have a buddy keep them apart to hold the body in place. To make things easier yet, tie each leg to a tree. Cut a shallow 1-inch slit through the skin. Using your first incision as a starting point, use a gut hook to cut open the belly from the pelvic bone to the breastbone. Do not cut into the neck. The diaphragm is the thin membrane separating the chest from the abdomen.

After locating the windpipe, sever it to free the entrails. With your free hand, reach up and grab the windpipe above the lungs and heart. With your other hand, take your knife and carefully reach up, locate the windpipe, and sever it to free the entrails. The heart, liver, lungs, intestines, stomachs and bladder can be removed with one long, strong pull on the windpipe. J Lundberg J Lundberg 1, 5 5 gold badges 17 17 silver badges 28 28 bronze badges.

Add a comment. Active Oldest Votes. Improve this answer. Affable Geek Affable Geek 1, 12 12 silver badges 16 16 bronze badges. Where I live, it gets 27 degrees max during a good high summer. I've left meat hanging outside the hut for a day or so. Last year, I went hunting for 10 days and besides the 5kg pack of rice, all meat I got was from hunting and the first animal, a tahr, spent two days hung outside the hut David David 1, 7 7 silver badges 14 14 bronze badges.

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Featured on Meta. Now live: A fully responsive profile. Version labels for answers. Related Hot Network Questions. Question feed. Sharp knives make smooth, precise cuts and improve your blade control. Take your time. If your knife blade slips, you risk injuries. Always point the blade so you must cut away from your body. This keeps loose hair from sticking to the meat and reduces the likelihood of puncturing the stomach or intestines.

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