Keep carcass as cool as possible, bear has a large amount of fat and fat becomes rancid much faster than meat. Remove the scent gland from the center and toward the rear of the back, be careful not to rupture it, rinse, clean your knife, and wash your hands immediately after. The sheep should be skinned and hung as quickly as possible. Cover the carcass with a well vented game bag or wrapped well in cheese cloth. As always start with a clean kill to the head.
Raccoon are best when taken in the winter months.
Cut the jugular vein and hang by tail immediately after the kill. Keep cool until ready to dress. Remove the glands from under the front legs and fleshy part of the rear legs before dressing. Remove as much fat as possible from the carcass. Gut, remove head, tail, and feet, rinse well.