Field Dressing a Deer

Field dressing is the process of removing the organs from a hunted animal in this case a deer. This is an important step in preserving the meat of the animal as well as preventing bacteria from growing on the carcass. This process also makes it easier to remove large game animals from the area they were killed.

For this process, a sharp object is needed like a knife, axe, or saw. More often a sharp knife is the tool of choice. First roll the deer on its back and make a small incision around the anus of the deer. From there make a cut that goes all the way up to the breast plate. Be sure not to cut too deeply as you don’t want to puncture the paunch. Once this cut has been made, sever the tissue holding the organs in place. Roll the animal on its side if necessary. With that tissue completely cut, you should then be able to remove the stomach and intestines. After you have removed those organs you can then remove the anus. This needs to be done carefully so as not to contaminate your meat. You can remove it by pulling it downward or using a tool specifically designed for this called a butt-out.

The windpipe and upper organs like the heart and lungs are then removed. After all organs have been removed, you are ready to transport the deer from the hunting area to a different location for butchering. After the deer is transported it is hung in a cool dry place. This will let the remainder of the blood and heat escape from the body cavity and assists in curing the venison. After the meat is properly cured it is ready to be butchered.

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