Well to me the heart is a traditional first meal for me, it is nothing but muscle.

I used to split the pelvis, I don't now, now if it is a buck I will trim/free the penis all the way to the scrotum and free that also(the only difference with a doe is less to trim free). Then I start my first cut right above the pelvis up through the rib cage, I split the sternum because I feel it allows the carcass to cool quicker. Then I trim the diaphram free, turn the deer over and work/pour the guts out. Once I have freed as much of the guts/organs as possible I tie off as close as I can to the anus, definantly above the bladder, as possible with a piece of twine, then I cut/core around the anus freeing up all I can from that end and then finish the freeing process from inside the hips. Then I cut the windpipe up as high as I can.

I know this all sounds complex, but actually after you do your first one the rest will get easier everytime.

The Tazman aka Martin Price
Founder and President of
Virginia Disabled Outdoorsmen Club