Hanging a deer after kill
 

Usually after i shoot my deer the check in station is already closed so i have to hang it over night and take it in the morning. What is the best and right way to hang a deer?

Forever Hunter

RE: Hanging a deer after kill
 

I always hang my deer from the hind legs... That way the deer has a chance to lose some of that excess blood.

RE: Hanging a deer after kill
 

I agree. I always field dress the deer and then slit the jugular veins and hang them from their back legs. This allows all excess blood to drain from the carcass. I believe this also helps get rid of some of the 'gamey' flavor of the meat.

RE: Hanging a deer after kill
 

Thanks guys!

Forever Hunter

RE: Hanging a deer after kill
 

Ah yes! I knew I was forgetting something! I beleive youre right, it does get rid of some of that gamey taste!

RE: Hanging a deer after kill
 

I hang mine from the hind legs. I'm not sure if it's "right" or "better" , I just always have. I was taught that hanging a buck by the neck is disrespectfull to the buck.

"Nocked,cocked & ready to rock"

RE: Hanging a deer after kill
 

Ive heard that too... Also, if you want to have the buck mounted, it might mess up the hide around the neck...?

RE: Hanging a deer after kill
 

i some times hang them from the head and you can spry a hose in there or splash some water in ther to clean it out even more.

RE: Hanging a deer after kill
 

I too also hang them from the hind legs. I spray the deer out in the back of my truck before I hang it. I also try to cut away some of the excess skin from where I cut to field dress.

RE: Hanging a deer after kill
 

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!!!!



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