Post by deerslayer on Jan 6, 2009 13:46:39 GMT -6
there are a million ways to butcher a deer, this is my way--you don't have to deo it my way, so don't argue about it.
1.--so first things first--kill a deer
2. get the deer to wherever you are going
3. on the hind legs, there is a small tuff of hair longer than the rest (this is the scent glands)--take your very sharp knife and cut this off--(if your deer is a doe--take her scent glands and hang them somewhere in your shooting lanes to possiably lure in a buck) (if your deer is a buck, you can hang his in your shooting lanes as well, to try to lure in other bucks)
4. you can lay the deer on the ground---but me, being old, prefer to gut on the tailgate of the tickup
5. i start with the "butt out" this is a very handy devise that makes this job so easy--insert the butt out into the anus--twist and pull--this will remove the anus and you will be done with that
6. if your deer is a buck--grab the testicles and penis and cut them off (ladies--this can be a very stress reliving thing to do) you can throw them away or save the testicles for deer fries at a later time--if you are saving them--bag and freeze--if not--throw them away
7. start slicing your deer up the midsection(being very careful not to puncture the stomach or intestines) if you puncture them--you have not ruined anything, it just can stink VERY bad.
8. i slice down towards the anus first. then up to the throat.
**if you are capeing your deer out to take to the taxidermist--you must stop cutting even with the front legs to get a decent mount.
9. after you get your deer cut open--saw through the pelvis bone
10. now start cutting and rolling the insides of the deer out--into a trash can or something--you will have to cut some of the insides loose, but most will just roll out.
** you can save the liver to eat at this time if you want too--just cut it out and bag it up and freeze
11.ok--now--you have all that all the insides are gone--wash out the insides--rib cage etc.
12. look inside the rib cage--see that little slab of meat inside there towards the bottom--cut that out and bag it up--it is the best meat on the deer.
13. now it is time to hang your deer up
14. remember where you cut the scent glands off? take the knife and punch a hole through the leg right there. hook your grambel or a strong stick or dowel through there and hoist it up to hang upside down
15. many people leave their deer hanging for several days or weeks--you can do this if you live ina cold climate
16. if you are going to hang your deer--make a solution of white vinegar and water and wash down the meat with it to prevent flies
more in part 2 on skinning and quartering
1.--so first things first--kill a deer
2. get the deer to wherever you are going
3. on the hind legs, there is a small tuff of hair longer than the rest (this is the scent glands)--take your very sharp knife and cut this off--(if your deer is a doe--take her scent glands and hang them somewhere in your shooting lanes to possiably lure in a buck) (if your deer is a buck, you can hang his in your shooting lanes as well, to try to lure in other bucks)
4. you can lay the deer on the ground---but me, being old, prefer to gut on the tailgate of the tickup
5. i start with the "butt out" this is a very handy devise that makes this job so easy--insert the butt out into the anus--twist and pull--this will remove the anus and you will be done with that
6. if your deer is a buck--grab the testicles and penis and cut them off (ladies--this can be a very stress reliving thing to do) you can throw them away or save the testicles for deer fries at a later time--if you are saving them--bag and freeze--if not--throw them away
7. start slicing your deer up the midsection(being very careful not to puncture the stomach or intestines) if you puncture them--you have not ruined anything, it just can stink VERY bad.
8. i slice down towards the anus first. then up to the throat.
**if you are capeing your deer out to take to the taxidermist--you must stop cutting even with the front legs to get a decent mount.
9. after you get your deer cut open--saw through the pelvis bone
10. now start cutting and rolling the insides of the deer out--into a trash can or something--you will have to cut some of the insides loose, but most will just roll out.
** you can save the liver to eat at this time if you want too--just cut it out and bag it up and freeze
11.ok--now--you have all that all the insides are gone--wash out the insides--rib cage etc.
12. look inside the rib cage--see that little slab of meat inside there towards the bottom--cut that out and bag it up--it is the best meat on the deer.
13. now it is time to hang your deer up
14. remember where you cut the scent glands off? take the knife and punch a hole through the leg right there. hook your grambel or a strong stick or dowel through there and hoist it up to hang upside down
15. many people leave their deer hanging for several days or weeks--you can do this if you live ina cold climate
16. if you are going to hang your deer--make a solution of white vinegar and water and wash down the meat with it to prevent flies
more in part 2 on skinning and quartering