Field dressing (gutting) is an essential first step after a successful deer hunt. Removing internal organs quickly prevents meat spoilage and makes the deer easier to transport. The blood and guts can account for up to 20% of the deer's body weight.
Gutting a deer can be messy, so choosing a location near a water source will make cleanup easier. For quick reference in the field, you can check out this pocket-sized guide from PAK-IT.
How to Gut a Deer
Materials Needed
- Large 4-inch blade with a handle and guard
- Gut hook
- Gloves or disinfectant wipes
- Butt out tool
Step-by-Step Instructions
- Lay the deer on its back on an incline, with the head pointing downhill to allow proper drainage.
- Make a shallow cut up the belly, starting at the pelvis. Be careful not to puncture the intestines.
- Place one finger on either side of the knife to lift the skin away as you cut. A gut hook will make this easier.
- If stomach juices leak out, rinse the meat with water to prevent contamination.
- Remove the genitals.
- Cut through the ribcage towards the head. Use a prying motion, as this may require effort.
- Open the chest and carefully cut the diaphragm, a membrane holding the heart and lungs. Cut along both sides of the ribcage.
- Locate the esophagus with one hand. Firmly grasp it and cut it free with your other hand.
- At this point, the internal organs (guts) should be easy to remove.
- Use a butt out tool to remove the anus. Carefully dispose of this section to prevent contamination.
- Use a hatchet or bone saw to cut through the pelvis, and clean out any remaining material.
- Prop the carcass open to promote cooling.
Video Tutorial
How to Skin a Deer
It’s best to skin the deer within 2 hours after the kill while the body is still warm. This makes the process significantly easier.
Step-by-Step Instructions
- Hang the deer from a tree using either the back legs or antlers.
- Cut around the neck. This allows you to mount the head later if desired.
- Make a cut down the belly and along the inside of each leg.
- Slowly separate the skin from the meat, peeling it back carefully.
- Use a knife to help cut the skin away as you work.
- Be careful to keep hair away from the meat to prevent contamination.
- Focus on keeping the meat as clean as possible throughout the process.
- With practice, skinning can be done quickly and efficiently.
Video Tutorial
Final Thoughts
Gutting and skinning a deer are essential skills for any hunter. By following these step-by-step instructions and practicing, you'll become more efficient in preparing your harvest. Remember to stay clean and work carefully to ensure the meat remains uncontaminated.
