How to Field Dress a Deer

The way in which you handle and dress a deer right after it’s killed will play a big part in determining how good the meat tastes when it’s served, so field dressing is an important skill for any deer hunter to have.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• Sharp knife
• Clean cloth bag
• String

1. Tag your deer immediately after it is down.
2. Prop the deer on its back.
3. Make a cut from just below the sternum to just above the genital region. This initial cut should only cut through the hide and stomach muscle.
4. Cut around both sides of the genital region—make sure not to cut the bladder. For does, simply cut around the udder and remove it. For bucks, you’ll need to reach inside the cavity of the body and cut the base of the penis and testicles before you can remove them.
5. Cut a circle around the anus (and vagina for a doe) of the deer. This should be around four inches deep. Take care not to cut the rectum.
6. Reach inside the body cavity and tie the intestines above the rectum to prevent fecal matter from escaping.
7. Push the tied-off rectum and reproductive tract through the pelvic hole and towards the abdomen. Be very careful of the bladder—it can easily burst or be punctured, and urine will taint the meat.
8. Remove the bladder by pinching it off with one hand and cutting it free then removing it with the other hand. Set the bladder aside several feet away from you.
9. Roll the carcass on its side and allow the entrails to fall out on the ground. You will need to cut some fatty tissue to free the organs from the body cavity.
10. Pinch or tie off the esophagus then cut and remove it along with the stomach cavity organs.
11. Cut the diaphragm away from the ribs.
12. Reach into the chest cavity and cut the windpipe and esophagus as far up as you are able to reach.
13. Pull the windpipe and esophagus downward and cut any fatty tissue that connects these to the carcass.
14. Roll the deer on its side to empty the chest cavity.
15. Drain the body cavity by rolling the deer onto its front. Leave it for a few minutes.
16. Roll the deer onto its back again and remove debris.
17. Drag the deer to your vehicle. Hopefully you’ve got someone to help you—this is a very strenuous task.

Tips & Warnings

• Always use a sharp knife.
• Have a clean cloth bag ready if you’re saving organs such as the heart and liver. If you don’t have a bag, you can store the organs inside the chest cavity.
• When you’re dressing a doe, check for signs of lactation by slicing through the fatty portion of the udder—DNR officials may want to know if the deer was lactating.
• There’s no need to bleed the deer before dressing—you can achieve the same effect at home by soaking the meat in an icechest for several days before freezing. This also ages the meat and enhances the flavor.
• Don’t cut past the sternum (breastbone) if you plan to have the head mounted.
• Take care when cutting the windpipe and esophagus. You won’t be able to see what you’re doing.