This is how I do it.,
Field Dressing Deer
Most "strong-tasting" venison is caused by one thing, improper handling of the deer once it is dead. Most deer hunters are not aware that once the deer is dead it is no longer just a deer, but is now "meat." How that meat is handled determines whether it will be gourmet food or dog meat. Heat is the number one spoiler of meat. Therefore, it is necessary to cool the carcass quickly by immediately field dressing the deer. This is not too difficult of a task if done properly. After making sure the animal is dead you:
* TAKE YOUR TIME* If it is as a bow kill, be cautious if you do not know where the broadhead is.
* Roll the animal onto its back.
* Starting at the sternum or breastbone, cut carefully towards the pelvis through the skin and thin wall of the body cavity. By inserting two fingers in the cut that will slide just ahead of and on each side of the knife blade, you can prevent puncturing the stomach or intestines.
* If your animal is a buck, make cuts on both sides of his penis all the way back to his anus. This will free the urine track. You may leave this attached to prevent any urinal flow that may contaminate the meat. If your animal is a doe, simply cutting away the milk glands is sufficient.
* Insert the tip of your knife next to the anus and cut completely around the anus. This will free up the end of the intestines.
* Rolling the deer onto each of it’s sides, you can then reach in to cut around the edges of the diaphragm separating it from the chest wall.
* You then cut the ribs off to the side of the breastbone by pulling up on your knife. Be careful how far you cut if you are planning on mounting your trophy.
A word of warning - NEVER pull the knife towards you. Always push the knife away from you.
* Reach up into the chest cavity and grasp the windpipe. Cut the windpipe in two ahead of where you are holding. Once the windpipe has been cut, start pulling on it towards the rear of the deer. You might have to use your knife to help free the organs as you pull.
* After pulling the organs free, turn the animal over on its belly and elevate the head if possible to allow drainage of blood.
* If the weather is warm, the deer needs to be hung in a controlled temperature cooler or butchered immediately. If the weather is cool (no more than 45ø F) the deer can be hung and aged for up to a week out of the sun.
* The deer should be hung in a garage or shed to provide shade and keep the neighbor's dog away. A game bag and/or a liberal dose of pepper will help keep away flies.