Field Dressing: So You Want to Field Dress a Deer

Field dressing a deer is some kind of job. You've got to have a
very strong constitution for it. It's all blood and guts, after
all. But you've decided to be a deer hunter, so you've got to be
able to do it and do it well. Sure don't want to waste your
catch by spoiling the meat. Prepare yourself. This is one
experience you'll never forget.

You'll need a handful of tools for the field dressing
procedure. At the minimal, you should have the following:

◦ very sharp knife that's comfortable in your hand

◦ disposable latex or vinyl gloves

◦ small saw for cutting through bone

◦ short light rope around 10 feet in length

◦ very clean cloth (several is better)

◦ sealable bag for the heart and liver (if you'd like to
save them)

Now you're ready. Okay. You've gone and caught a deer. It's
time to get busy.

There are two very important rules to keep in mind at all
times. One: Don't rush. You're working with a very sharp knife.
Two: Don't take your eyes off of your work when your hands are
moving. Cutting your hands will slow you way down for they're
the ones doing the work. If you do get a cut, seal it well to
protect yourself from the deer's blood. You don't know what it
may be carrying.

First thing is to ready your work area. Move the deer to a
visible location, especially visible to other hunters in the
area. Place a bright orange cloth (or something as noticeable)
high overhead on a tree branch. Lay your tools out by the
carcass at a safe, reachable distance, preferably in the order
you'll be using them. Remove heavy coats and wrist units. Tie
back whatever may block your view, or fall into your work space.

Be in the right frame of mind. Don't go handling a very sharp
knife if you're tired, upset or distracted. Even if you are just
overly cold or have numbing fingers. Most important, don't use a
dull knife. It'll overwork you, frustrate and upset you. This
promotes accidental injuries or stray cuts that could spoil the
meat. Safety must come first.

The straight cut. Place the carcass with its back on the
ground, head facing up and higher than the rest of the body.
With your gloves on, your first cut will be an incision just
below the breastbone (sternum) with the knife's edge facing up.
Insert your index and middle finger, facing up and through the
cut. Form a "V" and push the hide upwards. Position your
up-facing knife between your fingers. This will help prevent
cutting of internal organs which would result in tainting the
meat. Following the direction of the hair, continue your
incision, with knife between fingers, all the way to the penis
of a buck or to the udder of a doe.

First removal stage. Make a 2 inch deep incision around the
rectum, cutting in a circular motion as you move around it. If
fecal matter is present, tie off the rectum. Pull it into the
body cavity so that it is now only attached to the intestines.

◦ For a buck, remove the testicles. Reach into the body
cavity and remove the
penis at its base.

◦ For a doe, cut all the way around the udder and remove
it.

Second removal stage. While it isn't necessary, it is
recommended that you split the sternum and the pelvic bone in
half with a saw. It will facilitate cooling of the carcass and
make it so much easier to remove the internal organs. Locate the
bladder as a pear-shaped sac in the lower abdomen. Pinch or tie
it off and cut it free, taking special care not to leak any
urine that may be present (use your cloth). Place the bladder a
safe distance away from your work space. If necessary, use the
extra clothes to clean away any leaks coming from the internal
organs before and after they are removed. Keep an eye out for
dirt or debris that might've entered the body cavity and remove
it.

Roll the carcass to one side. Most of the internal organs will
come loose at this point. Cut away all connective tissue still
holding any organs and intestines in place. If necessary, roll
the carcass to the opposite side and cut what tissue still
clings. Roll it back over. Be sure that the body has drained of
all fluids before proceeding.

Remove the diaphragm to have access to the chest cavity. This
is a strong membranous muscle that separates the chest cavity,
with heart and lungs, from the abdominal cavity. Reach up as far
as you can to remove as much of the windpipe as you're able. Now
remove the remaining organs, heart, lungs and liver. Use the
sealable bag to save the heart and liver, if you like. And
you're done.

Please, properly dispose of all organs that were removed,
including any and all body parts. Use the rope to drag the deer
out of the field. This is most popularly done by the feet and
not the head.

There you have it. A fast and straight forward procedure for
properly field dressing a deer. Be careful out there. Be safe.
And good luck!

July 2008

About The Author: Len Q. is a master blade sharpener. If you
would like to learn more about ª Knife Sharpening: How to
Sharpen Knives, Maintain and Store Them ª Sharpening Other Edges
(i.e. Chain Saws, Lawn Mower Blades, Gardening Tools, Axes) Find
it Here http://www.makeknivessharp.com/

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