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your deer as soon as possible after you have shot it. This is the best way to fully utilize the nutritional resources from the once-living animal. Removing the internal organs and cooling the carcass is essential to keeping the meat from spoiling. the deer by splitting the stomach membrane, working from the bottom, or pelvis, upward. Allow only the very tip of the knife into the abdomen, so that the stomach and intestines are not ruptured. When you have split upward to the base of the sternum, reach into the abdomen and pull out the organs. Having a large container to drop them in will help keep your work area clean. Note that the kidneys and liver will usually stay attached by their supporting membranes, but if you plan to save them to eat, be careful they do not spill out with the stomach. It will look like a translucent balloon filled with yellow liquid (urine). You will need to grasp it securely, holding the urethra closed, and cut it free without allowing it to drain. Try wrapping the bladder in a ziplock bag while it is still attached. Zip up the bag as far as it will go. Then cinch down below where you plan to make your cut with a small rubber band or zip-tie. When you make your cut, the bladder will be safely enclosed in the ziplock, even if you rupture or pierce it, saving the meat. Here, having a water hose handy in case of an accident is very helpful. With your knife, cut a circle approximately 1 inch (2.5cm) around the anus. Pull out the rectum very gently and tie it shut with a small rubber band or a zip-tie. This will keep any feces from contaminating the meat. Disconnect the connective tissue around the intestines and carefully remove from the body cavity. Use a large, heavy knife or a saw suitable for this task. Spread the chest open, being careful the heart doesn't drop out if you intend to save it for food. Pull out the lungs and heart, as well as the wind pipe and esophagus, then rinse the body cavity thoroughly. The liver, as well as possibly the heart and kidneys are edible, but will need additional preparation. Your local Fish and Wildlife service may have a disposal area to save you this step. If you are in a remote area and the land owner does not mind, you can leave the organs for animals like coyotes to eat.
Field dress Gut Prepare to remove the organs. Look for the bladder near the spine in the lower area of the abdomen. Remove the anus and intestines. Split the sternum, or center of the ribcage. Place any internal organs you plan to eat in a clean bucket or pan and rinse them with cool water. Dig a deep hole to dispose of the remnants of the cleaning process.