The Best Way to Field Dress a Deer

Field dressing is one of the first steps after harvesting a deer.

Along with keeping the meat clean and cooling it quickly, field dressing is one of the most important steps in putting quality venison on the table. Even though gutting the deer is the second thing a hunter does after the shot, many stand around scratching their heads trying to figure out the best way to tackle the chore.

Things You'll Need

• Rope
• Sharp knife
• Short piece of string

Instructions

1. Hang the deer by its head from a tree limb. If you plan to mount the deer, it should be hung by the antlers. The rope can be tied around the neck on does.

2. Cut around the anus, being careful to avoid contaminating the meat. Tie a string around the rectum to keep fecal material from coming out.

3. Start cutting from the anus toward the neck. Only cut through the skin and abdominal wall; do not puncture any of the internal organs. A knife equipped with a gut hook makes this easier.

4. Make the cut until you hit the breastbone. If the deer will not be mounted, you can continue cutting to the neck.

5. Cut through the breastbone to gain access to the chest area.

6. Reach into the neck and cut through the esophagus.

7. Grab the esophagus and pull down. The entrails will begin to come out. You will have to cut the diaphragm to finish removing everything.

8. Rinse the body cavity with water or snow to remove blood and dirt.

Tips & Warnings

• This process can be done on the ground. Place the deer on a slope with the head pointed upslope.

• If you push the tied-off rectal tract in toward the abdominal cavity, you do not need to split the pelvis in the field.

References

• How to Field-dress a White-tailed deer; Michigan Department of Natural Resources