Roll the deer on its side, then loosen and remove the stomach and intestines, being careful not to puncture them. Save the liver if desired. Cut around the diaphragm, which separates the chest and stomach cavity. Reach into the chest cavity and sever the gullet and windpipe just in front of the lungs. Wash out if water is available, particularly if intestines or stomach have been shot or punctured.
Some hunters prefer to cut the pelvic bone and breast bone when opening the animal.
You can do this with a knife if you are experienced or you can use an axe or pruning shears to separate them. There is less danger of cutting the anus or the bladder if the pelvic bone is separated, and it is easier to remove the liver and heart if the breast bone is separated. Cooling Back at camp, hang your deer either by the antlers or by inserting a gambrel stick at the hocks. Pick a cool hanging place because heat causes rapid spoilage. Prop the body cavity open with a clean stick to insure air circulation.