Thread: Field Dressing Advice

@Tahr is a legend offing to show you hands on and can’t be beaten. I lay the dear on its belly and cut the skin down the centre of the back and cut/pull the skin away down each side to expose the back steaks. I then remove both back steaks by cutting down along both sides of the back bone (there’s a ridge of bones along the centre of the back) then cut up to the centre of the back bone along the ribs rolling the knife around the ribs to get as much meat as possible. I like to start at the neck and work down to the back legs working the knife along the bone. Then flip the dear and cut down through the crutch following the hip bone and avoiding the gut cavity, work the knife around the hip joint and then keep close to the bone and take all the meat down through to the tail. Hang the leg in a tree and cut the skin from the bottom of inner leg up to the top of the hock and pull the skin off around to the outer leg and cut around the hock. I then remove the meat off the leg bone by dividing into muscle groups. All the meat goes into a pillow case and is hung in the shade to cool. Job done.