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Field Dressing Deer
Where to start
First you must tag the deer.
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 diaphraghm. Use your fingers to guide the knife
and keep the blade away from the stomach and intenstines.
Make the first cut by keeping the knife at a low angle and
cutting only deep enough to slice through the skin.
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 seperates 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.
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.
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.
Hang the Deer By the Hind Legs
The carcass should be aged before skinning and processing. If the
outside temperature is in the 35 to 40 degree F range the deer can
safely hang and age for a week. If the temperature is warmer you
should skin the deer and age the meat in a refrigerator or cooler.
Skinning
Skinning is easiest when the deer is hanging by its back legs, first
cut the skin around the lower part of the back legs and slit them
on the inside, down to the pelvis. Peel the hide by pulling with one
hand and rutting the difficult places with a knife in the other hand.
Using a balled fist behind the hide and carcass helps separate skin
without tearing. Take care not to let the hair touch the meat. When
you reach the front legs, cut and skin them the same as the rear legs.
Preserve that Trophy
If you want to have your trophy deer head mounted, take care
when you skin your deer. Leave the head and hide intact as far back
as the rear of the shoulder. Let the taxidermist do the rest of the
work. Save the remainder of the deer hide and have it tanned or
sell it to a fur buyer.
Freezing
Freezing is the best and most convenient way of preserving your
venison. Prompt freezing preserves the freshness and flavor of the
meat so it will be at its best when cooked.
Trim away the heavy fat from the meat. The fat gives venison a
strong flavor that most people do not like.
The venison can be wrapped as soon as the cuts are made. Be sure
to use wraps or packages made for freezing. These wrapping papers
or containers should prevent the passage of moisture and air into the
venison. Package the meat in appropriate sized dinner portions for
your family.
The packages should be marked telling the cut of meat in the package
and the date it was frozen. Use the venison within a year after it has
been frozen.
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