In the past, many successful deer hunters learned the hard way that quality venison depends primarily on how the deer is handled from the time of the kill until it is placed in the freezer. This article gives one method of field dressing and skinning a deer.
Any method resulting ina clean, well-bled carcass is satisfactory.
Unpleasant experiences with venison usually result from lack of care before the meat reaches the kitchen. After you have shot your deer, approach it carefully from the rear, make sure it is dead. Tag the deer immediately. Begin field-dressing it at once with a sharp, strong knife. Field-Dressing Prop the deer on its back placing large rocks or logs beside each shoulder and each hip.