If you’re new to hunting and processing your own game the task of skinning and quartering a deer can seem daunting. But with a little practice it’s not difficult to master. In this post we’ll walk you through the process step-by-step with plenty of photos to illustrate each key point.
The first step is to field dress the deer which involves removing the internal organs. This is best done as soon as possible after the deer is killed while the body is still warm. You’ll need a sharp knife and a pair of latex or rubber gloves.
1. Start by making a small slit in the deer’s belly just below the sternum. Reach your hand up into the cavity and carefully remove the entrails being careful not to rupture the stomach or intestines.
2. Cut through the diaphragm and pull out the lungs and heart.
3. Rinse out the cavity with clean water to remove any blood or other debris.
4. If you’re not going to process the deer immediately it’s important to keep the meat cold. One way to do this is to pack the cavity with ice.
The next step is to skin the deer. This can be done with the deer hanging upside down from a tree limb or a meat crane or with the deer lying on its back on a flat surface.
1. Start by making a cut around the deer’s anus then continue the cut up the inside of the deer’s legs.
2. Insert your fingers under the skin and peel it away from the meat. Be careful not to cut through the skin.
3. Continue peeling the skin away from the meat until you reach the deer’s neck.
4. At this point you can either remove the head or leave it attached to the skin.
5. Once the skin is removed you can begin cutting the meat into quarters.
Quartering a deer is relatively easy although it does require a bit of muscle. You’ll need a sharp knife and a saw.
1. Start by removing the hind legs at the hip joint.
2. Cut through the breastbone to split the deer’s body in half.
3. Remove the front legs at the shoulder joint.
4. Each half of the deer can now be cut into two quarters.
5. To make transporting the meat easier you can remove the bones from the quarters by sawing through them.
And that’s it! With a little practice you’ll be able to skin and quarter a deer quickly and efficiently.
