Hunting Blog

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1. Be sure the animal is definitely dead. Don’t get too close until you know for sure.
2. Tag your animal in accordance with local regulations before you do anything else.
3. Roll the animal onto it’s back. If at all possible, the animal’s head should be uphill from it’s tail.
4. Remove the penis and scrotum if required, then cut around the anus. Some hunters recommend tying it off to avoid contamination that fecal matter can cause.
5. Work up from the rectum, cutting through the hide carefully so as not to puncture the innards
6. When you reach the rib cage, turn the animal onto one side and the organs will roll loose, you can then reach under to sever the tissue holding them in place.
7. Reach inside the brisket as far as you can and cut the windpipe, then remove the lungs, heart and liver.
8. The animal is now ready to move. When you reach your destination or camp, hang the animal to allow it to cool while you clean the remaining scraps of tissue from the carcass.