How to gut a Deer

The first step of butchering a deer, is field dress it otherwise known as gutting it. This is done so the different parts of the deer maybe cut and package for further use.

Required tools

• Larger trash bag
• Hook
• Sharp knife

Instruction

1. First you’ll have to remove the deer’s genitals. To do this put deer on its back. Use a sharp knife to do this.
2. Be sure to do this carefully, slowly, and gently, in order to avoid hitting the bladder and the gut.
3. Next carve the anus out with the knife, to make a hole.
4. The stomach and intestine will appear loosen.
5. In the chest bone area, make a cut right through the join where the ribs come together.
6. Use a knife to slit the center of the pelvic region to midway the deer’s neck.
7. Remove the esophagus and windpipe gentle and carefully.
8. Slowly cut the hide and then gently move through its muscle in the belly. Next cut through the diaphragm, which will then leave its chest open.
9. Remove the intestine and other unwanted areas. Careful not to damage the loin. Place the gut into a trash bag and tie it properly then discard.
10. Finally, use hook to hang deer and wash with water. Leave deer to drip.

Tips & warnings

• Avoid hitting the bladder and the gut. If this occurs a foul odor will be produced, and this can ruin the meat.

• Take out the entire windpipe as this can also produce a sour odor, and this can ruin the meat.