I have a couple of very specific field dressing questions. I searched the forums and found some good advice and helpful links. But I need to little more detail on some issues.

First, split or ream? I've tried both and have had mixed success. Any specific techniques for getting to the pelvis and where and how to split would be appreciated. Some split once, some in four places. As for reaming, I'm always worried about contamination. I've reamed, pulled, tied off, and pulled back but it never seems to be a clean job. Any tricks here would be helpful.

Second, split brisket or not? I usually don't but have seen arguments for it. Some advise sewing afterwards for the drag. Some argue for cutting throat up to jaw for esophogus/windpipe removal (unless mounting, of course).

Third, heart? Liver? Both? Neither? I typically leave the organs but have been told I'm losing out on a treat. The liver would concern me (I do medical research for a living) but scrapple might be fun to try. Opinions?

Thanks, I look forward to your views.

1. I cut around the anus and remove it that way. I do not split the pelvis, as it exposes the hams, causing meat to dry out and have to be trimmed off later.

2. I do not split the sternum either. There's no reason to do it.

3. Personaly, if it pumps, thinks, or filters, I don't eat it. Others do. It's up to you.

JRW

Masshntr--Even though I have some friends that split the pelvis, I never have. Some professionals recommend against it since it opens up more area for contamination and causes more meat to dry out which ruins it. I have always done the reaming method, circling several times around the anus until no visible attachments are seen. After that, reach inside and tug (not too hard) on the opposite end of the rectum and look from both sides to see what's keeping it from pulling free. Cut those areas free being careful not to cut the bladder or open up any intestinal tubes. Once this is done, most of what is behind the diaphragm should easily come out.

As for splitting the brisket--there's no reason to. Split up to where the ribs meet and stop there (maybe even earlier if you're considering mounting the deer). From there you can reach up inside the cavity and feel for the windpipe which you should cut as high as possible. Everything else will pull out easily and pretty much as a unit. Using rubber gloves will make all of this less messy of course.

Saving the heart, liver, etc. can best be achieved using ziploc or even small garbage bags. Wash everything thoroughly once you get it home.

Hope this helps some.

Today's small bucks are tomorrow's trophies.

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

I ream. I usually split the brisket only because it makes getting the whole mess to come out as one. I ream as deep as I can and work my fingers around it to loosen it, even to the point of pulling it out a bit so I can ream deeper. I cut the throat so I can use the windpipe as a handle to pull. I slit open the belly, keep going right up through the brisket. Much easier to cut the diaphram form the front end(you don't need to cut it all the way around..just down the sides), dump, work out as much as you can with hands, cut away from back bone, grab the windpipe and pull. It should all come out as one piece but you may have to stop and slice off some hangons along the back. If the poop shoot wasn't reamed far enough you then just work your hands up in there fron the inside and gently pull and work it loose. The guts are now all out. Just grab the bladder tube and squeeze and gently pull from the inside. It should come free intact or work it loose with your hands. Clean up with the knife inside, turn deer on belly to drain, call for help to drag.<img src=icon_smile_big.gif border=0 align=middle> Takes about 4 minutes if you stop to put on rubber gloves. IF it's dark, a little longer but surely not more than 8 or 10. I really don't keep liver, heart or any of that. Len does. I'm no to concerned about dirt in the chest cavity. Nothing in there I want anyway. I have a couple places in NY where theres a big stream to ford and it tough enough walking across on logs and alders without falling in. There, I don't field dress until after I float them across. They're really boyant as long as you haven't slit them open.

Good question and great answer's personaly I dress my deer the same way as JRW. So that method has my vote. I have found cutting around the anus to be the best method as I don't like splitting the pelvis and I don't feel it's needed. The hart is good but never tried deer liver.

I, too, have to go with JRW. The style of field-dressing he has described provides the easiest, cleanest, and least contaminating way.

When you split and saw bones, you are inroducing contaminates into the meat.

After I have dropped the entrails, I completely hose or wash out the cavity with clean water until no more heavy blood runs out.

Sorry, I frogot to mention that with CWD, biologists are strongly urging hunters to process their deer completely boneless. This means no splitting of the pelvis or sternum, no cutting the leg bones, and no cutting off the head.

JRW

These are excellent posts! Thanks guys. This will really help me tremendously. Why? I'm a total newbie.

* Never field dressed a deer.
* Never even <u>shot</u> a deer, for that matter (bow or gun).
* Totally clueless on what to do.

You might remember the post I submitted where I had a nice 8 pointer staring me down at 30 yards. It was like he *knew* I was there, hiding out in the fallen down oak tree, and he kept his body perfectly straight ahead to me (what was I to do? Take a chest shot with my bow?) before he took off after a doe.

<u>Let's recall this event and do some scenarios</u>.

Let's say the 8 point buck DID turn broadsides to me.
Let's say I DID zing a 125gr Thunderhead at him and got a perfect double-lung clean hit.
Let's say he scampers across that dove field and collapses near the woods on the other side.

1) How much time do I have to field dress him?
2) How soon before I can put him in the back of my truck to the check station and then onto a processing/butcher shop?

Thanks. Hey Taz, when I do get my first buck, I'm gonna call you with a million questions! <img src=icon_smile_wink.gif border=0 align=middle>

Butch

how long you can leave an animal all depends on weather and the hit, where the animal dies also plays into it. We can leave a moose in the woods overnite HOLE in the freezing cold temperatures, in warmer temps quartering and taking the hide off is a MUST. Actually many do this and cover it in snow to keep it from freezing to fast.

Its always good to gut ASAP! I prefer to Ream most animals, although reaming a moose is a daunting task at best, probably better served by splitting/cutting the pelvis with a tool called the Zip Saw. Light and effective it is! On smaller game there is no need to split the pelvis. YOu stand just as much chance tearing the inerds up with a saw trying to split it or break a knife and or cut yourself then you do making a mess reaming, personally I think you have less problems reaming. I have started tying mine off and so far it works wonderfull, from whitetails and Dall sheep, to Moose and caribou.

Get it to the butcher ASAP! You really need to cool that meat as fast as possible. If the body temperature isnt reduced, or is reduced to fast, the meat is going to at a minimum taste bad. However there is NO NEED to hang meat for days on end, (aging, the current debate, if it works for you so be it, but open your eyes to something new that works just as well and has less chance for wasting/loosing)! Overnite if the weather is cool is perfect! If not a few hours to let it cool, then bone and put the meat in a freezer (not to low of a setting) or a refrig on its coldest setting would be best, will allow you to do two things. One, making cutting easier, butchering yourself of course! Espically when you are talking quarters the sized of most adults upper body. Second, it wont cool it to fast allowing the body and the stuff (forgot what it is exactly, can post later if you want to know what I am speaking of), to not build up, causing that gamey taste. There are many reasons for it, this is just one of them!

There is no need to cut brisket in the field. Do it immediatly after hanging. Again it comes back to keeping the meat cool. You want to keep the amount of cuts down to a minimum espically if you are dragging the deer out. Keeping the meat clean is of prime importance!

Liver is nasty, heart is tasteless albiet it tender. Thats a decision you'll have to save and try, or have one of these treat people cook it up for you as I did....no thanks! I am sure a lucky fox or raven is thanking me for it.