posted on Nov, 2 2009 @ 12:18 AM
The second video is much more informative. The first video shows part of the skinning/hanging process, which IMO should be done after eviscerating
(gutting) the deer.
"Field dress" is to be done in the field, within moments after the animal's death. The purpose is to remove all the innards, which are full of
lots of vile nasty stuff, before the animal has any chance to begin to decompose. Gut them in the field, pack the body cavity with a bag or two of
ice and transport to the butcher for processing (or do it yourself at home, if you feel like it).
Personally I don't like busting through the ribcage as the second video shows, it's hard work and hell on your knife. Plus I really like brisket.
His deer was bleeding alot during the cut around the anus because it was a gut shot. Always aim for the heart/lung area for a quick, clean kill. Cut
through the belly area, with your knife blade up with SHALLOW cuts to make sure you don't pierce the intestines, bladder or stomach. Accidentally
cut one of the intestines or stomach and you'll be testing out your gag reflex real quick, not to mention potentially spoiling some meat.
Once you're through the belly, as long as you don't mind getting bloody up to your elbows you can pretty easily reach into the ribcage and cut the
asophagus, that's pretty much the last part holding the guts in. Grab and pull. If it doesn't all come out easily in one piece carefully inspect
around and cut any remaining connective tissue holding the pieces in. You don't want to pull so hard you break something open.
IMO a big ol' Arkansas Toothpick (bowie knife) is not the best for field dressing. A small, very sharp knife such as a paring knife is easiest to
work with. You don't need a big knife, you just need a very SHARP knife.