Steven Rinella gives a very detailed, step-by-step account of how to gut any horned or antlered game.
VIDEO HERE (7:23 minutes)
Steven Rinella gives a very detailed, step-by-step account of how to gut any horned or antlered game.
VIDEO HERE (7:23 minutes)
Very neat job. Mine are a bit messier. here is the blood from the lungs?
ReplyDeleteI've "helped" a few times, but never done it by myself. Good instructions, Kenny. Thanks!
ReplyDeleteI've never done it either, Jim.
DeleteI have had a Wyoming knife for 40 some odd years. Field dressing a deer is a lot easier with it that what these guys went through.
ReplyDeleteBTW: ever used a golf ball to skin a deer?
I've seen it done. That is pretty awesome in itself.
DeleteNice knife. I had a sheath knife even smaller than that one for gutting. I kept it razor sharp. I get removing the loin but I like to let them hang in the cold for a few days before skinning and taking any meat. Of course the heart and liver I'd take. We use to slice then boil the heart and pickle it. Pickled heart. I was raised in the land of cold. We always had camp meat. An illegal deer hanging, hidden from view. We would go out and skin down a ways, remove how much meat we wanted for the night supper then pull the hide back up over the meat and tie a string to hold it in place. Man those were good days.
ReplyDeleteNice!
ReplyDeletevery good, clear educational video
ReplyDeleteThat deer must have been neck shot. Not much blood evident from a hit in the thorax. Well explained of what was being done and why they did that.
ReplyDeleteThe knife appeared to be one of the easily replaced bladed models allowing a fresh blade to be exchanged quickly. The saw appeared to be one of the Leatherman multi-tools.
Thank you Kenny.
I was probably fourteen and with an old fella. He was early seventies. One of the men in camp shot a doe. Camp meat. Al, the shooter and I went to get the meat. Al had a knife that the blade came off and a small hatchet head clipped on the handle. It seems like within ten minutes he had the deer completely cut up. We put it in three pack baskets and carried it back to camp. Every bit of the deer was eaten. This camp was about a hundred mile S of the Canadian boarder. Ya either walked about ten mile in or flew with our local bush pilot. We always flew our bucks out. Tied them right to the struts of the pontoons of the plane.
ReplyDeleteI don't know where he hit it but it didn't make a mess. Best way to learn to field dress is hands on a few times, learn what to do and not do.
ReplyDeleteGood video. May come in handy one day.
ReplyDeleteAlways best to let hang for a day or two if temps allow. The sugar in the blood acts as a natural tenderizer. Also, and this is a painstakingly slow process, removing the tallow or film that encases the larger cuts with a fillet knife. Doing this makes the steaks, roasts, jerkey and hamburger more palatable and easier to chew. Marinates also add a new dimension to flavoring. You can also add pork, salts and pepper in making trail bologna. When cased and wrapped properly, can store, refrigerated for a year or more. Really good and really healthy as there is little fat content. Ohio Guy
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