I am a begginer deer hunter what is the first thing I need to do when i gut my buck?

Answer 1

Injun's answer is the best. I would add to be careful not to cut the bladder or the urethra. When cutting around the groin area carefully look for a white tube. It comes out beneath the anus and runs between the legs to the scrotum and penis of the deer. Carefully seperate this from the carcass with a sharp knife. I would tie it off with a piece of string to prevent urine from leaking. Also don't split the hind quarters when doing this or any other part of the field dressing process UNLESS the weather is unusually warm. (if its hot splitting the hind quarters will allow cooling) Splitting the hind quarters will expose a lot of meat to dirt and other debris. When I gut a deer I cut around the anus both inside and outside the carcass. Seperate the urethra and sex organs, tie off these and pull them through the cut in the cavity and discard with the organs. Also I see a lot of folks split the rib cage. I suggest this not be done. It makes for a messy field dressing job to reach up to sever the wind pipe, but it helps keep the carcass clean and serves as an added advantage later.

One thing to note though. In some states it is a requirement of law to keep the sex organs attached to the carcass as proof of sex. If this is required tie off the urethra and seperate it from the sex organs.

I personally hang my deer from the hing legs. It allows blood to run to the fore quarters and drain from the areas of the body that have the best cuts of meat. It reduces the "wild or gamey" taste and slows spoilage in wamer weather.

Also if it isn't going to be taken to a processor and must hang for a couple of days, hang it in a cool shaded place that is protected from weather and animals. Leave the skin on to protect the meat. If it is warm, have three our four milk jugs of ice ready. Drop them into the chest cavity of the deer and tie one in between the hind quarters. The skin, fat and hair will help insulate the meat and reduce potential for spoilage. Other wise in warm weather get it to a processor, in refrigeration or cut it into quarters as quickly as possible.

Also, when it comes to skinning a deer, particularly one that has hung skin on for a few days. Bring it down and then rehang it by the head. Cut around the neck and pull the skin down at least six to ten inches. Take a golf ball and fold the skin over the ball and tie a rope securely around it. (at the back of the neck) Tie the other end of the rope to an atv, winch or truck and slowly pull with the vehicle or winch. The skin will come off like a top... Some one needs to be watching this process and ready with a knife to do some cutting. But the result is very little hair on the body, a clean carcass and easy removal of the skin.

Also don't hang a deer for more than 14 days. Some folks hang their deer to age or cure the carcass. Most slaughter houses don't hang or age meat for more than this period of time due to spoilage and pathogenic bacteria issues.

Answer 2

Field dressing is not hard just messy and sometimes a lil smelly.You will need a sharp knife, some rope to haul the deer with, and a large light or lantern if you have to dress the deer after dark some plastic bags for heart or liver if you want to keep them
Lay the deer on its back with hind legs spread.Kneel down at the tail and cut out the penis if buck making the cut of the skin about 4-6" in diameter and only deep enough to remove the organs (not a deep cut).There is a membrane that separates the skin and the innards, place the first two fingers of your less dominant hand (left hand for right handers) between the skin and that membrane. With the skin slightly raised with the fingers, insert your knife between the two fingers blade facing upward.You want to "cut" the "skin" but not the "membrane".Run your fingers and knife up the middle of the deer slitting the skin all the way to the sternum (breast bone).When you get to the sternum you are entering the lung cavity.
Cut the sternum up as far as you can.It is not bone but cartilage, but it cuts with difficulty.It is useful at this point to break off a stick about 6" to 10" long to spread and hold open the sternum.Reach up in the lung cavity as far as you can and cut off the windpipe.
You will find a number of membranes that attach the innards to the body cavity, each of which must be cut to allow the innards to fall out at the appropriate time. Then cut around the vent(anus) grab the large intestine which attaches to it and pull it into the body cavity.Be sure that it is cut free so that it will fall out with the rest of the innards.
Now you can turn the deer over, and if you have done a good job of cutting the membranes the innards will roll out when the carcass is lifted slightly..(I grab tail and ears and hold up to let drain out)

Separate the heart and liver from the offal and put them in a"plastic bag".Your deer is ready to haul out of the woods.NOTE some states game should be tagged as soon as possible!
If you are alone grab an antler and drag or with a doe use rope.Make a large loop with your rope and tie the free end also to the front legs so that you can pull the deer with your chest rather than your hands."You will find it much easier".
NOTE some states require deer to be checked in at a local check station with-in 24 hours!
Once the deer is transported to your home or camp hang it up by the head.If you have water, use a hose to clean out the body cavity.You can let it drip dry overnight if the temperature is 50 deg or below.But best if patted dry in warmer weather wet meat can spoil faster. In warm weather it is best to skin the deer, quarter it and get it into a cooler with ice or into a refrigerator immediately!!
Please use care with your sharp knife so as not to injure yourself!
Cutting throat is not needed and has little or no effect when heart is not pumping blood it is a old wives tale that this is needed to bleed out a dead deer!
Tenderloins are inside the body cavity and are small super tender fine eating pieces of meat the back straps are on the out side!

Answer 3

Most of the above have given you practical gutting advice (except for cutting the neck for bleeding purposes...I disagree with that). Let me take a different track on this....

The absolute FIRST thing to do is to find an experienced hunting buddy or relative. Ask them to supervise the gutting of your deer. You should also make it clear to your hunting party that you volunteer to gut their deer, under their supervision, if they score before you do. At the very least, you want to observe this process.

Experience is the best teacher.

Good Luck!

Answer 4

injun and the person above me gave good answers

I would like to add that getting hair on the meat is unavoidable so i use a little propane torch (the kind that take a 1lb bottle) to singe the hair off the deer after skinning it it is easier than trying to wash it off and doesn't leave a taste that i can detect

Answer 5

i would focus on just shooting my first deer rather than what should you do when....IF you shoot your buck make sure it is dead....then cut from wher the white har begins to the butt hole....cutt out the balls and the anal track...reach up all the way to its throat...inside the deer...and you will feel a tube cut that tube and lift the deer up and all the guts will fall out

Answer 6

Well I’m going to give you an “A” for your confidence. Seem sure you will get one.

Really best to have someone with you that knows how to do it correctly.

However at least look at this site. Gives you a good overall on what you need to do.
Print it-take it with you since this will be your 1st one.

Good luck. Enjoy your hunting.

Answer 7

You have to keep any urine from getting on the meat. To do this the testicles and penis have to be cut off and pitched aside along with the urine tube to eliminate the meat from getting any on it. It is also good to cut the sent glands off from the inside of the rear legs located at the knee area. Just cut the dark colored area off.

Answer 8

I would suggest that you cut main artery in the neck, hang up the deer by it's hind legs using the ligament behind the bottom of it's hind leg. Next, you should pull hide off the deer starting at back of the hind legs. Then just cut the front legs off at the top joint, cut the tender loins off both sides of it's backbone, and then cut the hind legs off at the base of the leg. Next, cut the legs off at the lower part of the leg that is where the bony part starts. Next, put your meat into a cooler with ice and salt. Next, dispose of the other parts of the deer. Next, leave the meat in the cooler for about 2 days making sure you keep ice on the meat. Next, cut the hind quarters and the tenderloin into steaks. Pack the meat in freezer bags and place in freezer.

Answer 9

Proudly tie your Deer Tag on your Bucks "BIG" RACK!

Great Attitude for a Beginner...Keep it UP! Good Luck!

Answer 10

If you do get one when you reach into the chest cavity be sure there are no broken off broadheads from a preavious shot, That would hurt if you reached up there and snagged your hand on a broadhead.