Originally Posted by
Michlw39
It's a lighter drag, yes--and not to mention it's a good idea to get the guts out of there and away from the meat and get the carcass cooled down asap.
I can think of a million good reasons to gut a deer in the field...I really can't think of one good one not to do that.
Yikes.
I have the deer quartered and in the fridge / or cooler within 2 hours of the kill. Never had a problem with the meat tainted or going bad.
For you Michlw39 - I would recommend you keep gutting deer.