So people bleed their fish many times before the clean then. If you shot a deer in the head, would you just gut it or cut throat or something to bleed it out? Not much blood loss from a head shot......before the internet police come out, years ago I took a shot at a deer 7 yards away and my bow limb hit a limb on the tree that caused the crazy shot. I wish I had kept and bleached the skull.

If The hearts not still pumping
cutting the throat dosent help

No need.

Correct

Bleeding a fish works because it’s still alive and pumps the blood out. Wouldn’t work and not a need with red meat.

Head shot deer do not taste the same as double lung or heart shot deer. I assume it has to do with bleeding. Can’t hurt to cut throat as soon as possible on head shot deer and put head down hill. JMO.

I de-bone all deer at the initial hang...I don't field dress. Meat goes into ice chest and packed in ice. Couple days later I drain and re-pack with more ice. A day or so later..drain again and cut, trim, cube, seal. The meat is near bloodless and is some fine.

This is mostly a southern thang!

First I've heard of this. What tastes worse?

The last few years I haven't field dressed my deer. I don't even gut them when I get home. I just skin and quarter and put them In the cooler. Lot less mess In my opinion. But of coarse if that deer Is gut shot the deer gets field dressed.

head shot deer are a lot bloodier to clean up, if you don't soak it out it does tastes gamier than than one that bleeds out from a heart/lung shot, I avoid headshots even if it means letting them go.

We gut our deer as soon after the kill. Cutting the throat is not necessary. After the internals are removed we roll the deer over to remove most of the blood. We cut up the deer the same day, skln,and remove the back straps, and four quarters, bag everything, and place in refrigerator to finish cooling. Never have problem with too much blood.

I've head shot a couple Does over the years

Tested fine ..I've never cut a dead deer s throat.

So let me get this straight, you guys cut the legs off your deer and throw the rest away because you dont want to get your hands dirty gutting it ?

I've always just gutted a deer on the spot, no matter where it was hit.

Yeah what about inside tenderloins how to you get to that without opening the deer up

I might be missing out on the tender loins and the heart and liver but I'm shooting 2 or 3 deer each season. So I have plenty of meat. I never have been a organ eater.

I watched my son In law take the tender loins out of a moose with out gutting It.

Why would you drag/ haul 60 lbs of guts home? Yeah what about the tenderloins? In my opinion the best meat in a deer. We gut ours where it fell. Hang it in a garage. Skin it and let it hang for a few days. Only time I would slit the neck if it was not a kill shot.

I head shoot a lot of deer and have for a long time. I haven't field dressed one in 15 years. I never cut their throat as once the heart stops pumping you aren't accomplishing much except an extra mess to clean up. Where I hunt we are required to record the actual live weight from a scale in the skinning shed. I skin and debone all my deer while hanging. The tender loins are no problem to get to as you have to cut the belly at the hams anyway which exposes them. I'm not a heart or liver person but if I were retrieving them would be no problem as the intreals are easily rolled out of the hanging carcass. This is all done over a 1/2 55 al plastic bucket.when done everything is on ice and starts a good soak. I use the same process anywhere I hunt as well. Some of the places with draw hunts require live weight also. I have the same set up at home and a portable set up for mu truck that travels with me.

I field dress. I start with with the penis or mammary glands. Cut under them without cutting them off bringing them toward the anus. The penis has a tube, i cut along it down between the hind leg all the way back. You want to get clear back to the anus. Under the scrotum too. Then without cutting the penis or mammary's off cut all the way round the colon inside the pelvic bone. I use a pocket knife like a trapper or stockman. Feel for the soft spot in front of the pelvic bone and open the deer up to the breast bone without cutting any internals. Reach into the body cavity, inside the pelvic bone, and pull out the colon/anus. The penis or mamary's will come through with it. Then up by the breast bone cut all the way round the diaphragm. When its loose just pull everything out. Next I cut the bottom of its throat. Not to bleed it just to get the windpipe loose. The reaching in from the breast bone grab the windpipe and pull it out out. Heart and lungs will come out with the windpipe. Roll the carcass over and dump the blood out. Whole thing takes about 5 minutes. Leave the guts for whatever wants to eat them. They don't go to waste.

Leave the guts for whatever wants to eat them. They don't go to waste.



Yep. I've shot deer, gutted them in the woods, brought em' home. Next morning go right back hunting again with another tag. The gut pile is just gone. Protein and calories don't last long laying in the woods.