How to Field Dress a Mule Deer

Large deer foraging

So you've finally been able to bag that big mule deer that you've been hunting, possibly for weeks on end. Big game animals are always a prize catch, and can keep your freezer stocked with meat for a long time. In order to enjoy the fruits of your labor, you'll have to properly field dress the large animal. Field dressing big game is universally the same as field dressing an average whitetail deer, only the mule deer has larger and denser bone growth, so a large handled sharp knife is essential for cutting through the thick hide and bones. To keep the meat form spoiling, you'll want to work quickly, as soon as possible after the kill, and have the deer field dressed and taken to the butcher within 10 hours.

Things You'll Need

• Large handled sharp knife

Instructions

1. Place rock--the size of your fist--on the ground in the shape of the deer, then lay the deer on top of the rocks, on its back, and place rocks around the deer. This will help the blood drain away from the skin, and keep the deer in position as you field dress.

2. Place your knife between the hind legs of the deer, then cut all the way down to the pelvic bone in a straight line. Turn your blade around--sharp edge facing towards the head--then cut up through the breastbone and continue all the way up the neck. Use a large, very sharp knife to cut through the breastbone.

3. Sever the windpipe in two, then grab the windpipe with both hands and pull down hard. This will push the insides down towards the deer midsection.

4. Move away the rocks from underneath the deer, and roll the deer onto its side. Notice the thin layer of meat that holds the entrails to the ribs. Cut this portion of meat down to the backbone, then flip the deer over to the opposite side and repeat.

5. Lay the carcass back on the rocks on its back, then grab the entrails firmly with both hands and tug down until they come completely out of the deer.

6. Locate a large rock then place it underneath the deer rump to help spread the hind legs apart, then locate the seam where the pelvic bones grow together. You can press your knife against the center of the pelvis to help locate the seam.

7. Push your knife into the center of the seam with great pressure to help separate the bones, and work the blade through the seam until the bones are severed completely.

8. Hang the deer up on a tree branch by the antlers or head for about 20 to 30 minutes to allow the rest of the blood to drain from the carcass.

9. Skin the animal by cutting down the inside of all four legs starting from the hoof, and ending at the midsection. Cut only through the skin to avoid damaging the meat. Continue, and cut the skin as close to the head as possible, all around the neck.

10. Grab the skin at the back of the neck and pull down with force. The skin should come completely off up to the end of the legs. Use your blade to work the skin off of the legs, or pull extremely hard. Removing the skin from the legs is like pulling off a pair off socks.

11. Hang the deer up by the hind legs to allow the blood to drain from the exposed blood vessels for about five hours. Choose a cool shady spot if possible. After the time has passed, wrap the deer in a large cheese cloth or big game bag then transport it home, or to the butcher, to cut the meat how you prefer.

Tips & Warnings

• You may want to periodically sharpen your knife during the field dressing process to allow for easier cutting, particularly after you sever the breastbone.

References

• Actively Hunting: Properly Field Dressing Your Deer
• Big Game Hunt: Elk and Deer Field Dressing
• Idaho Fish and Game: Big Game Field Dressing