Like all game animals, proper field dressing is important in order to have great-tasting venison for the table. ), After making the slit, turn the knife blade upward and, starting at the pelvic cut, cut through the muscle layer along the same line, using the fingers of your free hand on either side of the blade tip while pulling the muscle layer up and away from the organs to ensure that the stomach and intestines aren’t punctured. Then the rest of the field dressing job can be done quickly." Leave the urethra for now, as it can be pulled back into the body and removed whole, along with the anus, at the end of the field-dressing process. Before beginning, break out elbow-length, farm supply gloves and cover those with latex surgical gloves. If the deer is a buck, and the state does not require that sex organs remain naturally attached as evidence of sex, remove the sex organs with a sharp knife. Female deer require a larger, oval cut that includes the doe’s reproductive opening. Whether you’re raising broiler birds specifically for meat production, or you’ve got a flock of laying hens but some of the older ladies aren’t producing anymore, being able to slaughter and process your own birds for meat is an invaluable skill to have.. Venting the body cavity and removing the organs and blood allows the carcass to cool quickly. Comments on this site are submitted by users and are not endorsed by nor do they reflect the views or opinions of COLE Publishing, Inc. Splitting it gives you more room to remove the anus, urethra and bladder, but a careful tug also pulls it through to the body cavity later. (See figure 8.). Hunting is produced by Kalkomey Enterprises, LLC. After very thorough cleaning and processing, you can use the bladder or stomach for storing water. Some tie off the end to prevent any drips that are small at best. Please enable JavaScript to view the comments. Back at the pelvis, you have the option of splitting it with a saw or leaving it intact. This helps you roll entrails out and downward with minimal effort. Take the utmost care not to pierce the urinary tract or intestines or you will taint the meat. Make a cut down the inside of each leg to the middle of the carcass. The key to safe and efficient field dressing is a sharp, sturdy knife. I see a lot of video and hear people talk about paunch shots. During the cleaning of the deer carcass, a hunter may puncture the deer's bladder, stomach and intestines, which can spill potentially dangerous bacteria onto the meat. 323 20. Registered User. Now focus on the back end. Prop the carcass open with sticks to promote cooling. The longer damaged or contaminated meat sits, the greater the impact to the surrounding meat. A butcher’s skinning knife is ideal. river rat. A quick and thorough diagnosis is crucial in each case to … It’s your choice. In most cases, the skin will come off down to the forelegs. If the deer is hanging upside down from a gambrel, you will start from the top and work your way down to the head. If you plan to have the head mounted, hang the deer by its hind legs using a gambrel to spread the hind legs. More Online Recreational Safety Courses from Kalkomey. After you do this take a knife and cut around the anus of the deer carefully so that it comes free with the intestines still attached. Place the deer on its back, elevate its front legs, and spread its hind legs. Cooking the intestines slowly produces a flavorful broth and a meat with a soft, chewy texture. Your browser either doesn’t support JavaScript or you have it turned off. This process also helps cool the carcass, slow bacterial growth, and remove blood and paunch (stomach) materials from the meat. Twist and dry intestines to use as cords. Extra hands are helpful here. At the end you’ll find the attached urethra. You’re almost done. Your goal is to not puncture the intestines, but to open the deer to remove vital and paunch contents. We provide support from 9:00 a.m. to midnight EST, seven days a week. Field dressing means removing the animal’s internal organs, also known as the entrails, which is necessary to preserve its meat. Finish cleaning out the deer and remove any excess tissue, including the windpipe. All the entrails should come out of the deer. EHD is a disease that … Move your attention to the bottom edge of the ribcage. Follow these steps to properly field dress and clean your deer so it's ready for the dinner table. (See figure 6.). Use a knife with at blade at least four inches long, a guard, and a large handle. Courtesy Michigan Department of Natural Resources and Quality Deer Management Association. Take your knife and slice open the diaphragm that separates vitals from intestines. Also, deer hunters gut the kill and leave it for the scavengers. You should do this immediately upon killing a deer. Intestinal worms can cause many symptoms in the body, some of which are similar to the symptoms of other gut disorders. Use your index and middle finger to hold up the skin while you slice between them. An improperly cooled or stored deer carcass may also harbor various kinds of bacteria … (See figure 8.) For this page to function correctly, please enable JavaScript and then refresh the page. Spilt milk could also taint meat. If a tree is available, hang the deer up by the head or antlers for about 20 minutes. For male deer, continue with prep by freeing the penis and scrotum by slicing along the outside edge. Make a shallow slit that runs all the way to the jawbone, unless you plan to have the head mounted. To clean a deer, start by cutting it open lengthwise down its belly and pulling out its abdominal organs. If the intestines are damaged, the bacteria will leave the enclosing barrier of the intestines and fill the gut, hastening spoilage. 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