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Here's How:
- If
you're in an area that uses tags, tag your deer immediately. The tag
must remain with the deer at all times, or you risk confiscation of
your deer among other nasty effects.
- Carefully
cut a circle around the anus so it's free and can be removed from within.
Some folks tie it off with string to prevent its contents from tainting
the meat.
- Remove
and discard the testicles and cut the penis free so that it can be removed
by the same route as the anus.
- Beginning
close to pelvis, open the stomach cavity to the ribcage. After starting
the cut, use the first two fingers of your other hand to help guide
your knife... you must only cut through skin and a thin layer of meat,
and miss the entrails.
- Cut
through the ribs and skin, following the breastbone, on up to the neck.
This is no problem with a sharp knife, but don't twist the blade while
it's between bones; a brittle knife blade could easily break if twisted.
- Continue
cutting on up to the base of the skull.
- Sever
the windpipe and esophagus at the base of the skull.
- Cut
the diaphragm loose. This is the sheet of muscle that separates the
stomach area from the chest cavity.
- Allow
the animal to roll on its side, and "help" the organs to come
out. You'll have to pull a little, but they should be mostly free.
- Be
extremely careful in removing the bladder! You must reach up into the
pelvis and pinch it shut while you cut it free with the other hand.
If any urine is spilled on the meat, remove it immediately with water
from a thermos or a clean cloth.
- Clean
any debris from the cavity. Any stomach contents or other substances
should be removed as quickly as possible.
- Separate
the heart and liver if you or someone you know likes to eat them. Cloth
bags are recommended for keeping these clean and allowing them to cool.
- Start
toting your animal back towards civilization after a break to catch
your breath.
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Tips:
- If
you plan to have your deer mounted, don't cut it above the ribcage.
You'll have to reach up through the ribcage to cut the esophagus and
windpipe. Leave the caping (the skinning of the head & neck) to
a professional.
- When
opening the stomach cavity, slip two fingers of your opposite hand underneath
the sheet of muscle you're cutting through, and pull it away from the
entrails. Try to use only an inch or so of your knife blade.
- If
you will be skinning and quartering your deer within a couple of hours
of the kill, you might be ahead not to field-dress it. That way, you
won't have sticks, leaves, and other debris to clean off. It also helps
keep the flies off on warm days.
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