just a trick my buddies sted dad showed me last year when we were field dressing and butchering a doe in his deer camp. he said if you sever the esophagus, all the vital organs pull out much easier (they just fell out with the guts and stomach). you can sever it from the inside, which gets you shoulder deep in blood and guts, or just cut it from the outside.

i thought it sounded like a useful tip for dressing does, but if he is wrong i'd like to know now.

you obviously will be butchering ALOT of deer this year, how do you go about field dressing a deer? just curious, ive only killed 5 deer in my life, and i am still learning the ropes when it comes to cleaning and butchering deer, but ive learned alot with each one ive done.

also, i was told last year, that it is much easier/quicker to (when possible) not gut a doe, just hand her up immediately, skin it down to the shoulders (hangin from back legs) and just cut the meat off the shoulders backstraps and hams, leaving the guts with the rest of the carcass....is this a good idea or too good to be true? anyone....