Introduction

Proper handling of the deer is essential to avoid contaminating the carcass. Follow these steps to ensure dressing your deer is done correctly and safely.

Once you've shot your deer and it's down approach it cautiously from behind the deer's head away from it's legs. Have your rifle ready in case you need fire a finishing shot but don't shoot again unless necessary. Set your rifle aside only after you are certain the deer is dead. You can confirm the deer is dead if the eye does not blink.

How to field dress your deer

  1. Place the deer on its back and spread the hind legs. Support the carcass in this position by using rocks or sticks. Always wear heavy rubber or latex gloves when field dressing deer.
  2. Cut along the midline of the belly from the breastbone to the anus. Avoid cutting into the intestines and stomach by turning the knife blade up during the cutting process.
  3. Slowly remove the skin from the incision.
  4. Cut through the sternum to open the body cavity surrounding the lungs and heart.
  5. After opening the body cavity, reach inside and begin cutting the diaphragm, lungs, and heart away from the body wall. Remove the
  6. internal organs all in one step. Take care to avoid puncturing or tearing the stomach and intestines during this process.
  7. To promote cooling of the carcass, place a stick between the ribs to prop open the body cavity and allow airflow.

Transportation and Processing

Once you have dressed your deer you're ready to transport it but you also have to be careful during this process. Here are some helpful tips for transporting and processing your deer.

  • Drag the deer with the back or side down to minimize contamination of the meat. If possible, drag the deer on a tarp or use a deer cart.
  • Keep the carcass cool during transport to the locker plant.
  • Transport the carcass to the locker plant as soon as possible. If the carcass cannot be taken directly to the plant after harvest, it must be stored at a temperature
  • of less than 41° F.
  • Rinse the carcass with cold water prior to storage to remove debris and bacterial contamination.
  • When transporting the deer in a vehicle, pack the body cavity with ice to promote additional cooling.
  • Allow for adequate air circulation around the carcass and keep it out of direct sunlight and warm temperatures during transportation and storage,

Follow the steps above to ensure proper handling of your deer during the dressing and transportation process will ensure you're deer carcass isn't contaminated and you can enjoy your venison meat without issues or health concerns.