Do not approach a live deer to slice its throat with a knife. Deer can be very dangerous when injured. Aim about a third of the way up the body of the deer, directly behind the front shoulder when firing a second shot. That’s the vicinity of the deer’s heart.
Different shotguns and rifles utilize different loading mechanisms. Clearing a muzzleloader, breach loader, pump shotgun, bolt action, or a semi-automatic rifle all require different methods you should be apprised with well before hunting deer.
Most states don’t require the tag be placed anywhere specifically, just as long as its visible. [4] X Research source The tag must stay on the deer until it’s done being transported and has been quartered.
Never pick up and carry a dead deer. Other hunters may mistake it for a live one and shoot you. Look for a clear patch of grass with a slight incline.
You may want to remove your jacket to avoid getting it bloody anyway. Try to keep something blaze orange on your body for safety as well, such as a hat.
If there are no hills or inclines around you can still clean the deer.
Piercing the deer’s stomach or entrails could release contaminants that might ruin the meat. Be very careful not to cut your hands or fingers while cutting the skin.
Slice in a straight line, holding the skin up and away from the meat of the deer when necessary to avoid cutting deeper into the organs of the stomach. You can pull the skin to the side a little while working, if necessary.
The muscular barrier you cut through is also sometimes called an abdominal wall. It is not required, but you can wear gloves for this step if it makes you more comfortable.
Your fingers will guide the blade and because it’s facing upward, it won’t cut the entrails beneath the muscle.
Cut from the deer’s pelvis all the way up to its sternum. Try to keep the cut centered on the deer’s midline as you go.
You may also cut out the udders of female deer. Cut around both sides of each udder to remove them.
The cut around the anus and vagina should be about 4 inches (10 cm) deep. Be careful not to puncture the rectum while cutting.
Most of the entrails you remove at this point will be the deer’s stomach, colon, and intestines. The rest will be in the chest cavity. Reach into the cavity and cut the entrails and organs loose from the back of the stomach once you’ve pulled them all out. Use the same method as you did with the bladder to pinch off the esophagus when cutting the stomach cavity free to avoid any old food from spilling out.
Keep the blade oriented down toward the deer as you press down and saw back and forth with the blade to separate the sternum the best you can. You can still access the organs in the chest without doing this, but it may make it easier.
If you want to keep them, separate the heart and lungs by cutting them free from the organs you’ve removed. Place each in separate plastic bags and put those bags in a cooler if you have one available. Don’t pull anything out of the chest cavity as you cut unless it comes out loose. Be extremely careful cutting inside the chest cavity where you can’t see.
This will separate the windpipe and esophagus from the deer’s mouth above where you cut. Move slowly and deliberately to ensure you don’t accidentally cut yourself. Don’t let go after you cut the windpipe and esophagus.
If you cut the diaphragm well, most of the entrails will come sliding out as you pull. Most of the entrails of the deer will now be removed.
It can be difficult to see down into the cavity while you’re working. With the stick in place, it will allow more light to get in.
Be sure the cavity is cleaned out completely. Use a knife to cut away anything that’s left stuck to the inside of the ribs. If you use water, you can also use paper towels or whatever else you have around to help dry it out. Cleaning out the entrails and drying the meat is the most effective way to prevent spoilage until you can get the deer quartered and refrigerated.
You may want to prop the deer up on a nearby tree to help with draining. Be careful not to slip in the blood while working around the deer’s body. Cleaning and drying the meat will help to prevent spoilage. Get the deer out of the woods and quartered as quickly as you can once it’s dry.
