Thread: Field Dressing Advice

Originally Posted by Tahr

I always turn the deer downhill if I can and stick it like you would a pig (in the thorax) and usually give it a couple of pushes down on the ribs with my boot to push the residual blood out.
Hanging in pillow cases this time of the year in the shade for a few days is fine. But soon it will be too warm so you will need to lay it out or hang it in the fridge. Leave it in the fridge or hanging for about 7 days.

I come through Featherston quite often with a whole deer and would be happy to call in and give you a demo on breaking down a deer as if it is in the field if you want. Or if you can get a whole one home I will happily come over and show you. I'm in Wellington - but don't worry - I won't have my shiny arse suit and tie on.

Take tahr up on this very generous offer man. No substitute for hands on experience.

Butchering a deer isn't rocket science but there are a few tricks that can make all the difference.

I'm fussy about my meat and want it to be the best it can be so I take the extra time to skin out a side then butcher. Keeps the meat cleaner from both hair and dirt. If you can get the deer up hanging with a bit of line it does make the process a lot easier