Things You'll Need:
- Sharp knife
- Plastic bag for liver and heart
- Jug of water
- Latex or vinyl gloves
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Step 1
Roll the mule deer over onto its back, rump side down, and part the hind legs. Keep dirt and debris away from the body and do not allow anything to contaminate your work area.
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Step 2
Cut a line from the sternum to the tail of the mule deer along the middle of the belly. Continue along this line, slicing carefully through the hide, skin and then through the stomach muscles, making sure not to penetrate the paunch or intestines.
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Step 3
Place the tip of your knife about 1/4 inch away from the anus and cut a ring around the anus. Pull the anus up into the body cavity and, with care, roll the stomach and intestines of the mule deer out of the lower body cavity.
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Step 4
Run another incision along the sternum up through the neck, progressing to the base of the chin in order to remove the windpipe. At the base of the cut, work your knife through the breast bone to open the chest cavity of the mule deer
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Step 5
Cut the windpipe and gullet just before the lungs. Working downward, pull the windpipe, heart and lungs of the mule deer from the chest cavity. Remove excess blood by rolling the mule deer carcass belly down, making sure to prevent any leaves or dirt from entering the carcass.













Comments
showpup said
on 10/20/2008 Good instruction