Harvesting the Whole Deer

Harvesting a deer is a rewarding experience that provides a sustainable source of meat. This guide outlines the essential steps for field dressing, skinning, butchering, and preserving your deer to maximize your harvest.

Field Dressing

Field dressing is the critical first step to ensure meat quality. It involves removing the internal organs to cool the carcass quickly and prevent bacterial growth.

Materials Needed:

• Sharp knife
• Gloves
• Game bags (optional, but recommended)
• Rope or hoist (for hanging)

Process:

1. Positioning: Lay the deer on its back on a slight incline, if possible, with its head uphill.
2. Opening the Abdomen: Make a shallow cut from the breastbone to the pelvis, being careful not to puncture the intestines. Use your fingers to guide the knife.
3. Severing the Esophagus and Trachea: Reach into the chest cavity and cut around the esophagus and trachea as high as possible.
4. Removing Organs: Roll the deer onto its side to allow the organs to spill out. Sever any remaining attachments.
5. Cooling: Prop open the chest cavity to allow for maximum airflow and cooling.

Skinning

Skinning should be done as soonily as possible after field dressing to prevent the hide from contaminating the meat and to facilitate cooling.

Materials Needed:

• Sharp knife
• Gambrel or sturdy rope for hanging

Process:

1. Hanging the Deer: Hang the deer by its hind legs, head down.
2. Making Initial Cuts: Make a cut around each leg, just above the hock. Connect these cuts with a straight cut down the inside of each leg to the center of the abdomen.
3. Separating the Hide: Begin to separate the hide from the muscle using your knife and fists. Work from the hindquarters down to the head, pulling firmly on the hide as you cut.
4. Removing the Head: Once the hide is removed down to the neck, sever the head at the atlas joint (where the skull meets the spine).

Butchering

Butchering a deer involves breaking down the carcass into usable cuts of meat. This process can be done at home with basic tools.

Materials Needed:

• Sharp butchering knives (boning knife, slicing knife)
• Butcher paper or vacuum sealer bags
• Cutting board
• Meat saw or cleaver (optional)

Common Cuts:

Cut Name	Description	Recommended Cooking Method
Backstraps	Tender loin muscle running along the spine	Grilling, pan-searing
Tenderloins	Small, very tender muscle found inside the cavity	Grilling, pan-searing
Roasts	Large cuts from the hindquarter or shoulder	Roasting, slow-cooking
Steaks	Sliced from roasts or other large muscles	Grilling, pan-frying
Ground Meat	Trimmings and tougher cuts	Stews, chili, burgers, sausages

Process:

1. Breaking Down Quarters: Separate the front and hindquarters from the main carcass.
2. Deboning: Carefully debone the major muscle groups, removing all bones and excess fat.
3. Trimming: Trim off any bruised meat, hair, or connective tissue.
4. Cutting into Portions: Slice roasts into smaller portions or steaks, and cube meat for stew or grinding.

Preservation

Proper preservation methods are essential to maintain the quality and safety of your deer meat.

Freezing:

• Packaging: Wrap cuts tightly in butcher paper, freezer bags, or vacuum seal bags to prevent freezer burn.
• Labeling: Label each package with the cut type and date.
• Storage: Store at 0°F (-18°C) or colder. Properly frozen deer meat can last for 9-12 months.

Other Methods:

• Canning: A good option for ground meat or stew cuts.
• Jerky: Excellent for lean cuts and trimmings.
• Sausage Making: Utilizes various cuts and trimmings, often mixed with pork fat.

Important Considerations

• Hygiene: Always maintain strict hygiene throughout the entire process to prevent contamination. Wash hands and sanitize tools frequently.
• Temperature: Keep the meat cool at all times to inhibit bacterial growth.
• Legality: Be aware of and comply with all local hunting and game processing regulations.