Author Topic: Field dressing your deer  (Read 2618 times)

Shadow Cat

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Field dressing your deer
« on: August 01, 2007, 10:23:38 PM »
Before starting the field-dressing process, keep in mind that it is important to keep dirt and foreign objects away from the exposed body cavity. Removing the scent glands is not considered necessary, but is done with care by many hunters. Some archery hunters save the glands for use as scent while hunting. Removing the glands carelessly can taint the meat.

Roll the deer carcass over on its back with the rump lower than the shoulders and spread the hind legs. Make a cut along the centerline of belly from breastbone to base of tail. First cut through the hide, then through belly muscle. Avoid cutting into the paunch and intestines by holding them away from the knife with the free hand while guiding the knife with the other.

Unless the deer head will be mounted, the cut should pass through the sternum and extend up the neck to the chin to allow removal of as much of the windpipe as possible. The windpipe sours rapidly and is a leading cause of tainted meat.

With a small sharp knife, cut around the anus and draw it into the body cavity, so it comes free with the complete intestines. In doing this, avoid cutting or breaking the bladder. Loosen and roll out the stomach and intestines. Save liver. Split the pelvic or "aitch" bone to hasten cooling.

Cut around the edge of the diaphragm which separates the chest and stomach cavities, and split the breastbone. Then, reach forward to cut the windpipe and gullet ahead of the lungs. This should allow you to pull the lungs and heart from the chest cavity. Save heart. Drain excess blood from the body cavity by turning the body belly down or hanging animal head down. Prop the body cavity open with a stick to allow better air circulation and faster cooling.

A clean cloth may be useful to clean your hands. If you puncture the entrails with a bullet or your knife, wipe the body cavity as clean as possible or flush with water and dry with a cloth. Don't use water to wash out the body cavity unless the paunch or intestines are badly shot up.

Part of the satisfaction of the hunt comes with making a clean kill and in doing a neat job of field dressing your deer. Veteran hunters may have variations in the steps of field dressing. The important points are to remove the internal organs immediately after the kill without contaminating the body cavity with dirt, hair, or contents of the digestive tract and to drain all excess blood from the body cavity.

All parts damaged by gunshot should be trimmed away. If the weather is warm of if the deer is to be left in the field for a day or more, it may be skinned, except for the head, and washed clean of dirt and hair. It should be placed in a shroud sack or wrapped with porous cloth to cool (cheesecloth is ideal). The cloth covering should be porous enough to allow air circulation but firmly woven enough to give good protection from insects and dirt. Lacking porous cloth, hunters often coat the inside of the body cavity with black pepper to repel insects. Adequate cooling may take six hours or more, depending on weather conditions.

Offline nw_bowhunter

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Re: Field dressing your deer
« Reply #1 on: August 02, 2007, 02:32:17 PM »
I do not know how true this is but I always cut the scent glans off with a different knife. I have heard that scent glans can taint the mean. 

Shadow Cat

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Re: Field dressing your deer
« Reply #2 on: August 02, 2007, 03:10:49 PM »
I think it depends on the steel of your blade. Some steel is more absorbant than other and can hold the oil from a scent gland. I think it would be a good idea to use a second knife for this.

Offline Vek

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Re: Field dressing your deer
« Reply #3 on: August 02, 2007, 04:23:47 PM »
I've not touched the guts of the last four animals I've shot.  I filet the hindquarters off of the pelvis, then get the shoulders, and then get the flank/brisket/neck/misc meat.  Afterward, I sneak in from the side and detach the tenderloins mostly using my fingers.  Very clean and tidy. 


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