RE: Field dressing
I agree uncle. I have a letter opener (plastic with a razor blade inside it). I cut a small hole, enter the guide spike and run it down. That way I dont accidentally pierce intestines or anything. I also wash my deer out almost all the time. The difference is, I rinse it out while hanging, stick a bag or 2 of ice in the chest cavity, then skin it right then and there. After skinning I rinse it once more. The deer never hangs more than 2-3 hours because gravity bleeding really is only effective for the first hour. After that the blood is spoiling and bacteria is building up. The faster you cool and butcher your deer, the better tasting it will be. Of coures if its 40 degrees outside for several days you can age it but I am big about bacteria build up so I dont let that happen. Also remember to trim the fat.
Good luck on your hunt!
Stryker777