I'll get on the other side of the fence...

Forgetting for the moment the mount - we hang our deer from the head/neck. We prop the cavity open with a stick (or limb) then (as stated) splash water inside & clean out the cavity until the water running out is clean - no blood running out of the cavity.

The jugular in a whitetail is small - about 1/4 inch - I can't believe cutting that gets 'extra' blood out of the system...

Also - for what it's worth - I'd recommend hanging that deer a week or so if your cold weather permits. After about 36 hours the enzymes start to break down and the meat will 'season' and prove to be better tasting - I'd also recommend de-boning all meat and trimming all tallow!!

GREAT EATS!!!!



Aim small miss small