No one enjoys it, but it has to be done. The timely removal of your
game's innards is often necessary to ensure untainted meat, and it also
helps by reducing the weight you'll have to drag back to your truck or camp.
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.
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.
