Thread: I wing gutting an animal every time

Originally Posted by Allizdog

Or just take the four legs off and the back steaks and don't worry about gutting. You easily have most of the available meat anyway and a much cleaner process.

That's the way I do it most of the time. To the OP, it's called the gutless method. Works well on any four legged animal from rabbits to stags. I don't often shoot animals large enough to worry about tenderloins, so tend to leave them behind. Having said that, we've enjoyed eating venison and baby goat ribs, so when the situation allows, I'll take those too.