The Most Important Step After the Shot
Proper field dressing is critical for quality venison. Done right, it cools the meat quickly and prevents spoilage. Done wrong, you can ruin all that hard work in the stand. Here is how South Texas hunters do it right.
What You Need in Your Pack
- Sharp hunting knife (drop point or gut hook)
- Rubber or nitrile gloves
- Game bags or cheesecloth
- Rope for dragging
- Small flashlight (for early/late hunts)
- Paper towels or clean rags
- Cooler with ice for transport
Step-by-Step Field Dressing
- Position the deer: Place on back, head uphill if possible. Spread rear legs for access.
- Make initial cut: Cut around the anus, being careful not to puncture intestines. Tie off with string if desired.
- Open the belly: Starting at pelvis, cut through skin and muscle toward chest. Use two fingers as a guide under the blade to avoid puncturing organs.
- Cut through pelvis: Split the pelvic bone with your knife or a small saw to free the intestinal tract.
- Remove organs: Reach up into chest cavity and cut the windpipe and esophagus as high as possible. Pull down – organs should come out in one mass.
- Open chest: Extend cut through sternum to remove heart and lungs.
- Drain blood: Roll deer on its side to drain remaining blood from cavity.
- Wipe clean: Use dry rags to absorb remaining blood. Do not rinse with water in the field.
- Cool quickly: Prop chest open with a stick to allow air circulation.
Common Mistakes to Avoid
- Puncturing the stomach or intestines (contaminates meat)
- Not cooling the carcass quickly enough
- Leaving too much fat and tissue in cavity
- Getting hair in the body cavity
Getting Your Deer Processed
Once field dressed, get your deer cooled and to a processor as soon as possible. In South Texas heat, this is especially critical.
Ruiz Custom Meats offers full wild game processing – bring us your deer and we will turn it into steaks, sausage, ground meat, and more! Call ahead during hunting season to schedule drop-off.
