How To Field Dress A Deer-What Every Hunter Must Know
Field dressing a deer is one of the most important steps in a deer hunt. You will hear many hunters refer to this point of the hunt as “this is where the fun stops and the work begins.” Whether this statement is true or not, this is definitely a very important piece of the overall hunting puzzle.
Knowing how to field dress a deer ensure that you can bring home venison for the whole family to enjoy. You should gut the deer as soon as possible. If you wait too long to gut your deer, you run the risk of ruining the meat due to the growth of bacteria. Learning how to dress a deer requires some patience and the right tools.
First let’s take a look at some of the tools that will help you get through the process. You will need a pair of plastic gloves (some hunters don’t use these, but with Lyme and other disease, better to be safe), a sharp knife, small saw, rope, water or alcohol wipes (to clean your blade between cuts-this will help avoid contamination), a plastic bag for the heart & liver and a rag.
After you ensure that your deer is dead and you take pictures to preserve the moment, it’s time to dress the deer. Let’s take the field dressing step by step.
1. Begin by putting on your gloves and laying the deer on its back. Spread the hind legs wide apart. If necessary, use some rope to tie the legs to a tree, ATV or other object to hold the area open for you to cut.
2. Using your knife (blade up) make an incision just below the bottom of the breastbone.
3. Once you have your incision, position your knife within the cut (blade up) and then place your fingers inside in the form of a V. By gently pulling up the hide, your fingers will push the entrails away from the cutting blade. AVOID PUNCTURING THE ENTRAILS. Make a cut from the breastbone to the pelvis right down the middle of the deer, until you reach the reproductive organs.
4. Make a incision around both sides of the penis and testicles or udder. For a buck, reach inside the body cavity and cut the base of the penis and testicles to remove them. For a doe, cut around the udder and remove. It is a good idea to check and see if the doe still has milk. You can do this by cutting the fatty area of the udder, milk will seep if the doe is still lactating. You may be asked at the check in station.
5. Make a deep incision around the anus and vagina of a doe. The incision should be about 2 inches in diameter and about 4 inches deep. If you notice ay fecal matter, you may want to tie off the anus with string, some hunters prefer an anus plug (available at any hunting supply store). Be careful not to cut the rectum or bladder. Push the intestines back into the body cavity.
6. To remove the bladder and urinary tract, look in the lower abdomen. The bladder is a pear shaped sack. It is important to be very careful with the bladder so not to taint the meat with urine. Pinch off the bladder with one hand and cut if free with the other. Some hunters will use a sting to tie of the urinary tract a few inches from the bladder , then cut and remove the bladder from the carcass.
7. Spread the incision you made earlier to open up the cavity. You should spread the cavity at least 6 inches to avoid getting hair inside. Make your final cuts to the connective tissue holding the internal organs in place as well as the diaphragm so you can remove them. Be careful not to pierce any internal organs such as the stomach.
8. Cut the skin and muscle from the bottom of the breastbone to the brisket. Using a small saw, cut the breastbone and split the rib cage.
9. The next step is to cut the esophagus. If you are not going to mount the head, then you can cut the hide and cartilage along the breastbone before cutting the esophagus. If you are planning to mount the head, reach in with one hand and pinch off the windpipe as far up as you can. With your other hand use your knife to cut the windpipe. Be careful, because you can’t see your knife it is possible to accidentally cut your fingers.
10. Roll the deer on its side and allow the internal organs to roll out onto the ground. Be sure to keep the esophagus during this to ensure that the stomach contents don’t leak out and contaminate the meat. Cut any remaining connective tissue.
11. If you plan to keep the heart and liver place it in the plastic bag and seal.
The carcass should be packed with ice or other cold item for transport back. Once you get back, the carcass should be rinsed thoroughly after cutting the pelvic bone with a saw. Be sure that once you finish rinsing the carcass you hang the carcass and hold the breast cavity open with a piece of wood or some other item to allow for proper ventilation. The deer should hang for 2-3 days in temperatures less than 45 degrees.
Deer hunting can be a fun and rewarding activity. To ensure you are able to completely enjoy the fruits of you labor its important to know how to field dress a deer. So, take your time, do it right and enjoy the venison you will have from your harvest. You deserve it.
