There’s more than one way to gut a buck. And that’s a good thing, because depending on the temperature, the distance from the truck, and the local regulations, you might want to (or have to) change up your field dressing approach.
Regardless of how you prefer to gut a deer, there are a few key tips that will make the process easier and will help your venison taste better. These aren’t silly tricks that require a golf ball or gimmicky gadgets. In fact, all you really need to field dress a deer are a sharp knife and a little knowledge.
So with that in mind, here are practical tips that will ensure your field dressing goes a little more smoothly.
Tips for Field Dressing Deer
Hang Some Orange
Hunters tend to take off heavy coats and bibs before they start field dressing a deer. That’s fine, but it’s a good idea to hang blaze orange clothing or ribbon from a branch over your work area. This is a basic safety precaution, but it also gives your buddies an easy way to spot your location in the woods. (Hopefully you’ve got a hunting buddy or two to help with the dragging that comes next.)
Get to Work Right Away
We all want to get a couple good pictures of a nice buck on the ground, but don’t orchestrate an elaborate photo shoot before taking the guts out of your deer. Start field dressing the animal as soon as possible. You can always take more photos afterward. This is especially important on a warm day. (I consider anything above freezing to be “warm.”)
But Don’t Rush
However, it’s unwise to rush through the field dressing process. Hunters typically get amped up after shooting a deer. That kick of adrenaline can continue into the field dressing process and cause some boneheaded mistakes (like puncturing the stomach) — or worse. I once witnessed an elk guide accidentally stab his buddy in the thigh with a Havlon-style knife because he was working too quickly and carelessly. I’ve also heard a story about a caribou hunter rolling onto a loose knife while taking pictures after a kill. She lived, but had to be flown out of camp.
So get organized before you start field dressing. If you know you have a long drag or packout ahead of you, it’s a good idea to have a quick snack and some water before getting to work. You’re going to need the energy. And if you need to put your knife down during the gutting process, put it on top of the critter, or back in the sheath, not on the ground.
Angle the Tail-End Downhill
I’ve seen tips about tying deer legs to trees in order to position the animal properly before field dressing. There are even some portable stands on the market that are meant to help with this. None of that is necessary for a normal-sized whitetail deer. However it is a good idea to slide the deer to a small hill or knoll, tail-end down. This helps the blood and organs pull more naturally out of the carcass. Besides that, make sure the area is clear of sticks and roots that could trip you (which is not ideal when you’re holding a knife).
Cut from Inside Out
You want to do most of your cutting with the blade facing toward you. This will help you avoid puncturing organs and it helps prevent hair and dirt from getting on the meat. Also, because you won’t be cutting across hair (and the dirt particles it holds) your blade will stay sharper for longer.
Keep Your Blade Clean (and Sharp)
Do your best to keep your blade clean from stomach content, fecal matter, and urine. You don’t want to contaminate the meat on the hindquarters with a dirty blade. If you notice your blade is starting to feel dull, take a minute to clean it and sharpen it. After all, a dull knife is a dangerous knife.
Don’t Overdo It With Your Knife Selection
Speaking of knives, you don’t need (or want) a great big blade for this job. Because you’re only cutting through skin, connective tissue, and a few key organs, a smaller, handy knife is usually better suited for field dressing. Really, any medium-sized, folding knife will do, so long as it’s sturdy and holds an edge well. On front-country deer hunts this fall I’ll be carrying the Victorinox Evoke, which is pictured above (though it’s never a bad idea to have a Swiss Army knife in your pocket as well).
Remove the Tenderloins After Gutting
Even if you plan on taking your deer to a processor, I highly recommend removing the tenderloins after the gutting job is over. This will prevent them from drying out and getting dirty during transport. I like to carry a small game bag for the tenderloins and the heart, both of which get eaten right away, never seeing the freezer.
Read Next: How to Field Dress a Deer, Step by Step
Gutshot Deer? Consider Using the Gutless Method
Inevitably you will end up hitting a deer poorly one day. When you do recover a gut-shot whitetail, I highly recommend using the gutless method (assuming local regulations allow it). With this method you don’t have to enter the body cavity until the end. You simply skin the deer and remove quarters, backstraps, and neck meat. After all of that, you dive in and retrieve the tenderloins.
This approach prevents you from spilling gut contents on the meat, which commonly happens with gut-shot situations. Even if the meat doesn’t spoil, it’s going to taste a little, um … gamey. So take time to learn the gutless method and use it when you need it. (It’s also the go-to method for backcountry hunters and for folks who need to transport deer across state lines under CWD restrictions).
Final Thoughts on Field Dressing Deer
After some practice, field dressing a deer is pretty easy. Under the right conditions it can even be enjoyable. The real key is to take your time and to keep the meat as clean as possible. You’ll benefit by having much better tasting venison on the plate.
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