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Where to start
First you must tag the deer with the temporary tag attached to your deer permit. If you are exempt from hunting with a permit, you must attach a homemade tag with your name and address and the date and time the deer was killed.
Field Dressing
Field dressing-removing the deer's entrails- is not difficult, but it is the most important step to good venison. Just roll up your sleeves and get to it. The principle is the same as with small game. The important things are to keep the carcass clean and to cool the meat quickly. You will need a sharp, sturdy hunting knife. |
Preliminary Steps
Some hunters prefer to remove the scent glands on the inside of the hind legs. This step can be omitted, but take care that the meat does not contact the gland area. "Bleeding" or cutting the deer's neck is not necessary. Blood removal is accomplished by field dressing.
The First Cut
Place the deer on its back. Starting at the anus, cut through the skin and body wall along the center line. The center line extends along the underside of the deer from the anus to the center of the diaphragm. Use your fingers to guide the knife and keep the blade away from the stomach and intestines. Make the first cut by keeping the knife at a low angle and cutting only deep enough to slice through the skin. |
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Continue Cutting
Cut the length of the carcass, opening the chest cavity by cutting through the breast bone. Cut deeply around the anus to loosen the intestine. Split the pelvic bone by slicing through its center with a sturdy knife or cutting through with a small saw or hand ax.
Save the Heart and Liver
The diaphragm separates the chest and body cavities and must be cut away. Reach inside the chest cavity and loosen the heart and liver from connective tissues. Take along a plastic bag to put them in if you wish to keep them.
Loosen the windpipe and gullet by cutting through them as far forward into the neck area as you can reach.
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It is Just Like a Big Rabbit
Roll the carcass on its side so you can remove the entrails. Most of the entrails will pull away easily. Carefully cut and loosen any connective tissues.
Cool it Quickly
Wipe the body cavity clean and remove any remaining tissues and damaged flesh. Prop the body cavity open by inserting a stick in the rib cage.
The entrails should be buried, covered with leaves, or placed in an inconspicuous place. Never field dress a deer along a roadway.
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After This Stage You Must make a decision on Weather you wont to Butcher, Quarter your deer or take your deer to Deer Processing Place. The easiest way and what most hunters do is take there deer to be processed. You can find a deer processing place in your yellow pages, its not to expensive ranging from around $50.00 to $150.00 depending on were you live and what you want done. Now if you choose to do your own butchering see Hanging your Deer and Skinning and Butchering a Deer for information on how to do it yourself.
Transporting
Keep your deer clean and cool. If possible, don't haul it atop your vehicle. Keep it away from engine fumes, heat, and dirt. Be certain to have your deer tagged at a deer checking station. |
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