Field-to-Table- A Step-by-Step Guide on How to Process a Deer in the Wild

How to Process a Deer in the Field

Hunting is a time-honored tradition that has been passed down through generations. Whether you’re a seasoned hunter or a beginner, the ability to process a deer in the field is an essential skill to possess. Processing a deer involves field dressing, quartering, and skinning, which are crucial steps in ensuring that the meat is safe to eat and properly stored. In this article, we will guide you through the process of how to process a deer in the field, step by step.

Field Dressing the Deer

The first step in processing a deer is field dressing. This process involves removing the internal organs and blood from the carcass to prevent spoilage and preserve the meat. Field dressing should be done as soon as possible after the deer is harvested to maintain the quality of the meat. Here’s how to field dress a deer:

1. Locate the chest cavity by feeling for the sternum, which is the breastbone.
2. Make a cut along the sternum, from the front of the chest to the back, using a sharp knife.
3. Reach into the chest cavity and pull out the heart, liver, and lungs. Dispose of these organs properly.
4. Cut the diaphragm, which is the muscle separating the chest cavity from the abdominal cavity, and remove it.
5. Cut the aorta, the main artery running through the deer’s body, and drain the blood into a container.
6. Remove the stomach and intestines, being careful not to puncture them, as this can contaminate the meat.
7. Clean the inside of the chest cavity with a cloth or paper towel to remove any remaining blood and organs.

Quartering the Deer

Once the deer is field dressed, the next step is quartering. This process involves cutting the deer into four sections: two front quarters and two hind quarters. Quartering makes it easier to transport and store the meat. Here’s how to quarter a deer:

1. Place the deer on its back with the front legs facing you.
2. Cut through the skin and flesh between the front legs and the backbone using a sharp knife.
3. Cut through the backbone at the point where the ribs begin to curve away from the backbone.
4. Repeat the process on the other side to separate the front quarters from the backbone.
5. Turn the deer over and repeat the process for the hind quarters.

Skinning the Deer

After quartering the deer, the final step is skinning. This process involves removing the hide from the meat to prevent the meat from spoiling and to make it more visually appealing. Here’s how to skin a deer:

1. Start at the head and use a sharp knife to cut through the skin, following the natural contours of the face.
2. Continue cutting along the backbone, removing the hide as you go.
3. Once you reach the tail, cut the hide away from the hindquarters and legs.
4. Use a pair of skinning shears to remove any remaining skin from the meat.
5. Clean the skin and flesh thoroughly to remove any remaining hair or debris.

Storing the Meat

Once the deer is processed, it’s important to store the meat properly to maintain its quality. Here are some tips for storing deer meat:

1. Wrap the meat tightly in plastic wrap or aluminum foil.
2. Place the wrapped meat in a resealable plastic bag.
3. Store the meat in the refrigerator for up to two days or in the freezer for longer storage.
4. If you plan to use the meat within a few days, consider vacuum-sealing it for better preservation.

In conclusion, processing a deer in the field is an essential skill for hunters. By following these steps, you can ensure that your meat is safe to eat and properly stored. Happy hunting and good luck with your deer processing!