how do you gutt a deer?

Answer 1

For starters the biggest thing is cut with the grain of the hair NEVER against it as this gets hair ALLL over the place. This is key.

Take your knife and slice the hide and fat on the sternum towards the butt once you have finished cutting the skin down to the bone on the sternum make a small hole in the abdomen cavity and incert your index and middle finger with your knife blade between these fingers... now lifting with your fingers slice the skin/hide down to the crotch. But lifting you don't hit the organs. Now that you have opened it up to the crotch slice around the genitals and cut the hide to the anus.

At this point pull out your little gerber knife / saw and cut the pelvic bone between the legs where the anus is. ( oh first use your knife to trim the meat down so your saw is only cutting bone). The reason you do this is when you pull all the organs out you pull the genitals and anus out at the same time not having to tie off any poop tube or pee tubes.

Ok now that everything is open, go back up to the sternium and cut the windpipe and all that at the base of the neck... Then start pulling eveything out trim the diaprham then the fat and what ever holds then just pull it all out. If done correctly there should be no hair in the body cavity and all organs should be removed in one pull.

I hope this helps

Answer 2

Please. The polite term is "dress" a deer (carcass). You hang the thing up by the hind legs to a horizontal pole held above the ground high enough that the deer's head doesn't touch the ground. If the deer were freshly killed (as it should be), you incise the veins in the neck to let the blood run out.

Then you cut open the abdomen with an incision sufficiently deep to do the job, but not so deep that it punctures the intestines. The deer's internal organs, most conspicuously the intestines will come spilling out of the carcass. You catch these in a pan or large bucket.

You must free the anal outlet of the intestine from the animal's backside. You carefully cut around the anus and move the freed anal plug to the bucket. You should be careful to spill no fecal matter on the remaining part of the carcass. (A similar thing applies to the removal of the deer's bladder.)

Once the unwanted organs are removed, the remaining raw meat is hosed down with clean water, after which the meat is cut into portions for wrapping and freezing, or salting, or however you intend to preserve it until cooking.

Answer 3

First off, are you field dressing the deer, or bringing it home and then gutting it? I hunt my own farm, so I haul them home and then I gut them.

I hang them with their head pointing down. I cut around the buthole first. I then remove the dick and balls. I split the skin between the hind legs. This allows me to open up the belly cavity but leave the pelvis intact. Do not cut any guts. This will make it messy and smelly. Other than that, it doesn't stink inside.

I am then able to grab the colon and pull the buthole through the pelvis area. Now I split the belly down to the sternum. The guts will be trying to spill out at this point. It is best to have a helper hold the guts away from the sternum. At this point you can take a heavy knife and a hammer and split the sternum to the throat area. Now you can let the guts down and with some pulling and cutting, you can pull everything out of the chest cavity. You will have to cut the diaphram out.

At this point the inside is empty. You will want to take some cold water and rinse out the inside of the deer. In cold weather, I take a 2x2 and use as a rib spreader to let the inside chill. If the weather is warm, then I pack the inside of the deer with ice and let it chill overnight.

The next day I cut out the tenderloins. They come out best when they are cold. Next I skin the deer. You should be able to do that without trouble. I then cut out the backstraps.

If you want a neckroast, take that off now. The front legs come off relatively easy since there is no bones that need to be cut through. Steak them, make stew meat, or use them for burger.

I then take a sharp heavy knife and remove the ribs. Next comes off the backbone. All that is left is the split the pelvis and you have two hind legs hanging on your block and tackle.

Make whatever cuts of meat you desire.

The reason I don't field dress is hanging in the garage with readily available water keeps the meat cleaner and hanging them gets the most blood out of them and the meat looks much better.

Answer 4

http://www.hunting.net/staticpages/staticpage_detail.aspx?id=255

here is a link that shows, and tells how to field dress a deer. if you need anymore do a search on field dressing a deer. alot will pop up.

Answer 5

first you have to string it up from a tree with a rope, then you need to skin it. and i heard from some family members recently that if you cut a small hole in the deer and then (somehow) pump air into the deer carcas the skin will fall off of the deer. then you cut it from neck to groin and remove all of the guts. then you cut up the sections of meat, hind quarters, shoulders, ribs etc. good luck! deer insides STINK

Answer 6

search ebay or tother source for the DVD on Field Dressing. It's the way to go if you don't have someone who knows that can show you first hand.

Answer 7

You don't. It's a deer. They're cute, leave them alone.

Answer 8

cut him/her open pull out their organs and wash him/her