How to Field Dress a Deer

Video Description

I like to start the field dressing process for a doe at the base of the brisket and cut down to the pelvis with the main cut. First I will make a small incision at the base of the brisket with a Kershaw G10 Hawk...just enough to get the gutting blade of a knife such as the Outdoor Edge Swing Blade in to make the cut down to the pelvis. While you are near the brisket, you can take this time to also slice through the hide of the brisket to the base of the neck. You will want to use your non knife hand's fingers to lift up on the hide while cutting.

Next, you can either take a saw such as the Wyoming Saw, and saw the brisket open to the base of the neck following the cut that you previously made through the hide, or alternatively you can use a good sturdy knife like the skinning blade on the other side of the Outdoor Edge Swing Blade to cut through the brisket. To do this, just cut slightly off center of the brisket with brisk sweeps of your blade. Be careful though...if your knife isn't cutting, chances are you are not in the right spot. I have found that a razor sharp thin bladed knife works best for this task. Please note that within the chest cavity from the diaphram back to the neck, are no organs that you have to worry about puncturing. Everything that you do not want to puncture would be from the diaphram to the rear of the deer.

Next you can either take the Outdoor Edge Steel Stick (ribcage spreader) or even an appropriately sized stick, and use it to spread open the brisket area. This just makes it so much easier to cut away the organs from the chest cavity. Next, cut the diaphram and then locate the windpipe near the base of the neck and make an incision through it. Stick your finger in the hole of the windpipe and use it as leverage while cutting around it. Everything will start to pull away, but keep working everything loose.

Next, take your Wyoming Saw and cut the pelvic bone (where we made the initial incision though the meat). Don't go too far but just through the bone. After sawing through the pelvic bone, press again on both hams so they spread open further. Next, you will see a small bit of extra hide above the anus of the deer. Cut a small slit through this piece of hide just enough for your finger to fit through. Once your finger is through, use your Kershaw G10 Hawk to cut around the anus on the left, right, and bottom while lifting up slightly. Follow the shape of the pelvic bone around the anus in a circular shape. At this point you are at the last phase of removing all the guts from your deer. Everything should have pulled out, and now is a good time to drain any excess blood from your deer.