You field dress a deer as soon as possible. The idea is to cool the meat quickly by removing all blood and internal organs. This keeps the food from getting a gamey taste to it.
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Step 1: Field-dressing
Field-dressing, or gutting, is the first step after the deer is down. A deer’s internal organs need to be removed as quickly as possible for a variety of reasons. Opening the chest initiates the cooling process and gets the internal organs away from the meat, a critical step in slowing bacteria growth and keeping spoilage at bay. The blood and gut pile will comprise 20 percent or more of a deer’s weight, too. That’s handy to know when you’re faced with a long, uphill drag.
The field-dressing process is pretty simple, and messy enough that showing it on outdoor TV has long been taboo. But we’re going to show you every step right here because hey, that’s real life. With practice, you can complete this chore in a couple minutes.
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