Field dressing tips?

[xedge2002]

We do the same thing. As soon as we get them back to the shed they get hung up and we wash the cavity out with a 5 gallon bucket of water then put a stick or something in the chest to open it up to allow more air to move through it.

[snapcrackpop]

I think it is best to wash out the abdominal and pelvic cavities with water right away.

I read earlier that you don't want to wash/rinse the meat(butchered).

Maybe that's what you are referring too.

[Fishook]

What you say makes sense. I know for a fact you do not want to lay wet, boned deer meat (to take to the locker or to process at a later date) in layers in a cooler, bags, etc. because it will rot. We hang our field dressed deer with the head/rack up, skin them 24 hours later, then butcher/bone after hanging another 48 hours. I always felt there was a lining in the cavity that would protect the meat prior to butchering so we have only cleaned the cavity if the deer was gut shot or had a break in the bowels. We have had good luck with this approach and always make sure they cool down and stay cool.

[Guest]

Why is everyone hanging their deer for so long? They dont marbelize like beef. In my experience, they just get more gamey the longer they hang.

I process my deer about the time they are done twitching.. that translates to as soon as I get home and eat a meal.

Venison taste much better when they are butchered immediately. Even in deer camp, its a good idea to skin them and quarter them out and get them in a cooler.

[Canuck]

The best teacher is just get in there and do it.

Lots of good sugguestion in this thread. Myself I do not split the pelvis and have found that U can most of the time just use your fingers to break the tissue away from the bone.

A couple of other hints that I do are:

(1) take your paper towel out of your pack BEFORE U start to field dress your deer (that keeps your pocket cleaner and it is biodegradable)

(2) once U have the bunge hole reemed out situtate the deer on its back with the rear end facing down hill.

(3) I also cut some fresh green spruce bows and lay them beside the deer on top of the snow. I find this seems to keep alot of the blood from getting on my boots.

(4) if the temp is real cold and in rifle season it usually is I actually start a small fire before starting field dressing the deer, it sure helps to warm the hands back up after the job is done and U are cleaning your knife. Your hands do not get cold while inside the deer but it is the cleaning up that gets cool.

(5) I carry a Gerber folding saw (there are others out there just as good) to split the ribs.

(6) A good gut hook will help U open the belly without puncturing the stomach while first learning but the sugguestion of the 2 fingers is a good one that really works.

I do not know for sure about the diaphram but take it out as I was told it can spoil the neck meat and the neck makes great stew meat and/or roast.

Good luck and don't worry it will work out and congrats on your deer.