Killing Fields, The – DivX Version (Normal Quality), DVD (Good Quality), PDA Version
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IMDB rating: 7.90 Plot: Sydney Schanberg is a New York Times journalist convering the civil war in Cambodia. Together with local representative Dith Pran, they cover some of the tragedy and madness of the war. When the Americans forces leave, Dith Pran sends his family with them, but stays behind himself to help Schanberg cover the event. As an American, Schanberg won’t have any trouble leaving the country, but the situation is different for Pran; he’s a local, and the Khmer Rouge are moving in. |
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Field dressing a deer without tainting meat?
I was wondering if anyone had any good tips or techniques on how to field dress a whitetail deer without spilling the bladder or intestines. I’ve never dressed one myself before and want to be sure I know what I’m doing so as I don’t ruin the meat if I get a kill this year. Thanks.
if you start at the chin…(and cut the the windpipe and esophougus) continue down (split the ribs with a small hatchett or saw) and continue to the anus (gently separtate the anus and genitals by cutting around them. (some folks tie the colon with a twine or shoe lace)
If the deer isnt huge, you can roll it up from the hip… and all the innards should empty out into a nice little pile.
If you hunt in a warmer area carry some cheesecloth or fine mesh to cover the body with… and a can of black pepper… that goes in the ears..keeps the flies from laying eggs
Hang your carcass head down and prop the body cavity open with a stick as soon as you can… the heat needs to cool out as quickly as possible
Jeff | Nov 17, 2009
First get a good shot placed. The second thing you have to worry about is don’t puncture the bowells. I use a Fagen Pelvic saw to cut the pelvis and so I can pull the guts out with the deer laying on its back rear end downhill. Trim around the anus to help it release when you drag out the guts. Use a gut hook to split the deer up the middle and then cut up throught the cartilage of the ribcage. Grab the windpipe and cut it with the other hand pull the windpipe downward and towards the rear end cutting the muscle holding it around the lung area and then slide it over the pelvis and the colon will come with. Remember on a buck to trim around the private parts to avoid puncturing the bladder or seman area before you use the gut hook. A good gutting book is good for detailed instruction. http://www.amazon.com/Basic-Butchering-L ivestock-Game-Mettler/dp/0882663917/ref= sr_1_6?ie=UTF8&s=books&qid=12584 73972&sr=8-6#noop http://www.amazon.com/Field-Dressing-But chering-Step-Step/dp/1585743577/ref=sr_1 _13?ie=UTF8&s=books&qid=12584739 72&sr=8-13#noop These are two books I own…
the long shot | Nov 17, 2009
Finally a great question. I`m sure you`ll get a lot of input on this one. I like to see young people or first time hunters asking for help, I didn`t when i was young and made a mess a couple of times. First lay animal on it`s back, start at top of breastbone run knife down to scrotum. You can put two fingers under skin with blade between fingers, lift skin as you go, cut around scrotum or udder leave this attached to hide. This is so the warden can identify sex of animal. There is a thick membrane to cut through to expose entrails (guts) You may already be through this when running knife down lenght of hide. Some will go back up to breastbone and cut a few inches up, you can do this along ribs with heavy knife just wiggle it around each rib near heavy part of breastbone. It takes a bit of force, others will use an axe to split breast bone. This helps cutting windpipe. Next flip deer over and entrails will fall out! You should see liver right in front of you, throw this in plastic bag you have in your pocket!!! Also heart if you want. Unless you made the perfect shot and it`s not there anymore! Split pelvic bone, cut around anus, also watch you don`t cut open bladder,tie small string around little tube with the raisins inside, this is colon, pull this out through anus area to finish job. Offer to help someone else when they`ve made a kill, this will help you learn different skills and techniques.
mud | Nov 17, 2009
Fantastic advice from most people, but here’s some that’s even better: Don’t worry about it too much. I have busted the bladder and/or intestines while dressing a deer before…most of us have. Just wash it off, and the meat will be fine. Really.
OkieRoadhunter | Nov 17, 2009
I differ a bit from some of the other posters. People clued me in from the beginning on how to make gutting a less tedious task.
First, there is the "no gut" method. You leave the whole intestinal cavity intact. You will lose only the filet mignon (and the ribs, but a lot of people don’t like deer ribs). I never do this, but I might if I managed to gut shoot the animal. (PS – this is essentially what dumdum is talking about below. But I think you might end up reaching all the way to your armpit to get that filet on a big elk???? I’ll have to try it! There is some tendon in there, so you’d probably lose a little?)
I don’t saw into the sternum and I don’t split the pelvis. The only sawing I tend to do is taking off the legs to quarter them. (and I sometimes just dis-articulate the joint which takes about the same amount of time.
If you use a game knife with one of those circular hooks, it makes it amazingly fast to rip through the skin and fascia covering the intestines without accidentally punching too deep and cutting intestine. (with spillage – not good.)
So I cut through the wind pipe up above, cut loose all the diaphragm and lungs, then make a careful "coring" cut around the anus (like an apple core?) by moving my knife toward the inside of the pelvic bone and away from the intestine, free everything up and carefully pull the anus back up through the pelvis. (Some people like to do a nice little tie around the anus, but you don’t have to if careful.) Once everything is freed up it just falls out with no contamination.
Once you get it down it should only take about a half hour.
added:
Just thought of a neat trick to be a little more "anal" about the anus. Have your right hand double gloved. After you have the anus freed up from the top and bottom, grasp it with your finger tips pulling it out a bit and then peel one of the gloves off and over the anus. Then throw a rubber band over it and pull it through.
Pull the glove off later when you’re done so you don’t leave trash with the gut pile.
I use those blue nitrile gloves that are used for painting. cheap by the box and tough.
Dana H | Nov 17, 2009
well you want to open the deer up, then free up the inner sides of the deer with a sharp knife once you get it free reach up into the deer with both hands and grab the juggler and cut it reach up as far as you can then start pulling you shouldn’t have any problem getting it out. You. Don’t want to cut any of the organs if you can help it, just free up the sides and pull. Oh you can also eat the heart all it is, is a piece of steak.
hounddog859 | Nov 17, 2009
This is the best method that I have found. Forget about the gutting. All that is lost is the ribs, and they aren’t good eating( to me). Just hang the deer by the head and skin it. Then take off both shoulders ( have an ice chest handy) and take off the back strap. Then take off the hind quarters. You can use a knife to disjoint them and only need a saw to cut off the leg bones. Then get what meat you can off the neck for grinding There are two small tenderloins still inside- this is how you can get them without any trouble.Feel down the deers ribs until you find the short ribs.At the end of the short ribs make a slit close to the backbone about 5 inches long. Be careful you don’t puncture a gut. Then reach inside and feel for the tenderloin and peel it out with your hand. Do it on both sides.It doesn’t take 5 minutes after you learn the method.This is the quickest most efficient method and certainly the most sanitary.Any one that I have ever shown this method to has never went back to gutting them again.It will work so well it will surprise you. There is no downside to this method.Try it!
dumdum | Nov 17, 2009