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Word Count: 450
FIELD DRESSING Dress your deer immediately Field dressing takes effort so your heavy hunting coat should be removed and your sleeves rolled up so they wont be soiled Blood and digestive juices from organs possibly penetrated by the shot must be removed from the body cavity quickly and the sooner the organs which deteriorate rapidly are removed the faster the meat will cool Field dressing also eliminates dragging unnecessary weight when moving the animal Before starting the field-dressing process keep in mind that it is important to keep dirt and foreign objects away from the exposed body cavity Roll the carcass over on its back with the rump lower than the shoulders and spread the hind legs Make a cut along the centerline of belly from breastbone to base of tail First cut through the hide then through belly muscle Avoid cutting into the paunch and intestines by holding them away from the knife with the free hand while guiding the knife with the other the cut should pass through the sternum and extend up the neck to the chin to allow removal of as much of the windpipe as possible The windpipe sours rapidly and is a leading cause of tainted meat With a small sharp knife cut around the anus and draw it into the body cavity so lt comes free with the complete intestines In doing this avoid cutting or breaking the bladder Loosen and roll out the stomach and intestines Split the pelvic or aitch bone to hasten cooling Cut around the edge of the diaphragm which separates the chest and stomach cavities and split the breastbone Then reach forward to cut the windpipe and gullet ahead of the lungs This should allow you to pull the lungs and heart from the chest cavity Drain excess blood from the body cavity by turning the body belly down or hanging animal head down Prop the body cavity
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