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Field Dressing a Deer Antelope or Elk

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Field Dressing a Ruminant
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Roll your buck so its head points uphill.

The first cuts: remove a buck's penis and scrotum

The next step is to seal off the rectum and colon to keep the meat clean. Make a deep circular cut around a deer's rectum. Pull out the rectum and tie the colon off with rope.

Start at the hole you have made and begin to cut open a deer.. Be careful to take out the bladder and try not to spill urine. . Deer urine is very strong.

When you have cut to the breastbone, reach inside the lower body cavity, pull out the rectum and remove it. Then and cut the tissue that holds the organs and intestines in place.

Roll the buck onto the other side and do the same thing. Roll the deer over so the cut faces downhill

Reach inside the body cavity and around the paunch and make sure all the tissue is cut away from the backbone. Then turn the deer so the cut faces downhill and pull out all the innards. Do not try to take the innards out piecemeal as there is too much of a chance of spilling bile and intestinal juices which will reall foul up the taste.

Save the liver; it is delicious and totally different from any other liver you have ever tasted.

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