With Your Buckpole.net Guide: Jon Book


As a kid hunting with my dad, I had picked up a lot of great tips. From stalking to blind building, weather to rut habits. One thing that stands out was watching him field dress a deer. It was quick and clean with a heart-lung shot but nasty when a gut shot was made. He would roll the dear over on its back and make a cut just at the base of the rib cage. Then he would take his finger and shove it in and pull back on the hide of the deer. Inserting the knife in front of his finger he would make a large cut to the middle section of the hindquarters and around the vent end of the deer. He then turned the deer on it's side and would reach up into the hear and lung section and cut the wind pipe pulling out the heat, lungs and tissues that held them in place. The stomach and intestines would follow with a few easy cuts. He always told me never cut the stomach or intestine unless you have a clip close pin in your pocket to clamp on your nose. When your done, wipe your buck out with some ferns or a rag if you have one, but make sure you open up the deer cavity and get the body temperature down. Hang your deer and let it drain well. Try to get your deer to cold storage as soon as possible. A lot of good venison goes to waste because of spoilage. Enjoy the venison and shore some with your friends and don't forget the farmer who helped raise that nice trophy buck. My dad told me that what was left behind after field dressing your deer would not go to waste but help feed other wild life. It's amazing when you go back to the spot and find everything gone in just a few days.

How to Field Dress a Deer