how to field dress a deer meateater

Then while wearing the rubber gloves the hunter should roll the deer onto its back and cut an opening from the pelvis side of the breast bone along the midline to about three fingers above the navel. If you hunted a buck insert the knife right below its testicles.

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The first step is to affix the hunters tag onto the deer.

. All the entrails should come out of the deer. First field dressing makes big game transport a lot easier. To prevent contamination of the meat care should be taken.

Comments powered by Disqus. When you field dress a deer you will start at the anus and work forward. Removing the internal organs and cooling the carcass is essential to keeping the meat from spoiling.

The field dressing is necessary to remove entrails from the carcass as soon as possible drain the blood and clean the stomach to preserve the quality of the final product. Well show you our favorite method of field dressing a deer. Okay this is where you want to be careful.

Now you have to extract the valuable dietary meat and separate the skin from the carcass. Then you want to. Remember gutting a deer.

For your first cut begin with the back legs of the deer. Starting near the pelvis cut through the skin and the thin sheet of belly muscle. Be careful not to cut into the deers organs.

Lay the deer on its back if you can. Starting near the pelvis cut through the skin and the thin sheet of. In both cases Insert your knife about one inch into the skin.

Wash hands and arms thoroughly with soap and water before and after dressing. Use your knife blade to carefully cut a circle around the anus then press the blade in to loosen everything up. Email ThisBlogThisShare to TwitterShare to FacebookShare to Pinterest.

Steven Rinella host of Meat Eater TV field dresses a blacktail deer while hunting in the remote Alaskan back country. You need to find a slightly inclined area and place the deer there on its back and with the head elevated. This is a great method for hauling out a deer or antelope when you dont want to quarter up or drag the animal out.

Once you have released the colon you now want to position the deer properly before proceeding. To field dress a buck cut and remove its genitalia. You first make an incision around the anus and release the final portion of the colon.

Carefully make a small shallow cut in the skin and muscle just below the deers breast bone. It may help to use snow a stump logs etc to hold it in place while you work. To reduce your risk of exposure to disease wear disposable plastic gloves while handling animals.

Spread the back legs open by lifting the deer up by the hind legs and placing a large rock under the rump. But it doesnt end with just killing a deer. The best way to cook a whole roast of deer meat is in an oven between 350F and 425F degrees Fahrenheit for about 20-25 mins per pound or until tender enough that a spoon can press into the flesh without any resistance.

But over the years weve picked up a few extra tips and tricks that will help hunters save a. If its below freezing or youre running out of daylight skip this step otherwise youre going to want to maximize the amount of time you have by dragging the animal into a shaded area. Something like the Ultrec Gutting Guide can be useful for that.

How to Field. Lay the deer on its back if you can. Httpbitly2SJZnxh Visit our storeWant to learn how to gut a deer.

If there are no slopes you can clean the blood as it flows and you can also tie the deers legs to trees for ease of access. The primary reason is to ensure that food youve harvested from nature doesnt go bad as a result of bacterial growth and also so that the meat is as juicy and delicious as possible. Cutting Open the Deer.

In Steves hunting guide books on the MeatEater website and Youtube page weve outlined the step-by-step processes of field dressing fish small game and big game. Without field dressing the body temperature of your target will be retained for. If you shot a doe insert the knife below its milk sack.

Roasting Deer Meat. Gut the deer by splitting the stomach membrane working from the bottom or pelvis upward. In the field its critical that you appropriately field dress your prey.

Take care not to cut the entrails with the tip of your knife. Position The Deer Properly. Place your knife against the middle of the pelvis to locate the seam where the bones grow together and press down firmly.

The faster you get the carcass open and the entrails out the better for a couple reasons. Use a sharp knife to cut through the meat smoothly. After youve field dressed the deer label the meat with the cut and date and store it in the freezer.

Allow only the very tip of the knife into the abdomen so that the stomach and intestines are not ruptured. Field dressing is an important process in deer hunting to avoid tainting your meat. Using both hands firmly grip the entrails and pull down hard.

Field dress deer as soon as possible to ensure rapid loss of body heat prevent surface bacteria from growing and maintain overall quality of the meat. Insert your knife into this opening with the blade facing up. Assemble your gear and mentally prepare.

You want to cut the skin from the bottom of the ribs. Using short shallow strokes cut through the skin and muscle from the deers chest to between its back legs. It may help to use snow a stump logs etc to hold it in place while you work.

Roll the deer onto its back. Field dressing a deer. Heres a step-by-step guide to field dressing deer.

You can brace the deer with your knees to hold it in place. Lay it in a position where the belly is facing upwards and you are on a gentle slope so that the head is higher than the rump. Make the first cut.

If you can position the animal on a slope with the tail on the lower end to help the blood drain.

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