How to Field Dress a Freshly Killed Deer
For most hunters, tagging that first deer of the season is a great accomplishment. It's one thing to get the deer, it's another to field dress a freshly killed deer. Below are some simple steps to get you going.
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Instructions
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How to field dress a freshly killed deer
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Turn the deer where it's lying on its back. Begin at the anus, and cut up to the diaphragm. Be sure you only cut through the skin and don't puncture the intestines or the stomach.
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2
Cut through the breast bone of your freshly killed deer, and open the chest cavity after you slice the underside of the deer. Cut around the anus and make sure the intestines are loose, then cut the pelvic bone; you may need a saw for this.
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3
Slice the diaphragm and pull the heart and liver and loose. Cut into the neck to loosen the gullet and windpipe.
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4
Roll the deer over on its side and remove the internal parts. Make sure you take out all the connective tissue and clean out the cavity. Bury the internal parts.
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5
Hang your deer by it's back legs. Skin the deer and place the meat in the refrigerator or freezer.
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Tips & Warnings
Make sure the meat doesn't come in contact with the scent glands located inside the back legs. You may remove the glands if you want, but it isn't necessary. Be sure and tag your deer.
Never field dress a freshly killed deer where there will be a lot of passers by. Keep your deer carcass cool.
