First off, I'm just getting into hunting and at the moment only have the internet to teach me. I know very little and i'm probably asking questions a twelve year old knows. Anyone who has the time to teach me I'm all ears. Anyway, I know that you should start field dressing the deer ASAP. But what happens between that and say mounting a deer on your wall?
Shoot it, find it, tag it, gut it, get it home, cape it, process it/ get to butcher, get to taxidermist, wait, put on wall, done.
take it to a butcher and let them cape it out for you. since your new you dont wanna cape it wrong or poke holes in the hide. but if your gonna go for it yourself leave extra hide on so you dont come up short for the taxi. better to have extra the being short . good luck and let us know how you make out
I'd go in a bit more details... shoot it Sit the arrow - take some time to calm down after the shot... and let the animal do it's thing (die) before you go get it or you may startle it and it can take off... some wait at least half an hour, others, much longer. If it's a good shot, 20-30 min. wait is probably all you need. Go look for your arrow - lots can be learned from what's on the arrow - is it red (blood)? Is it green (liver)? Does it have bubbles (lung shot)? Look for the blood trail. Follow the blood trail to the animal - even if you saw it go down, it's good practice for the day when you won't. Gut the animal. Take it to a butcher if you have nobody to teach you the rest. I was taught how to gut, skin, butcher, etc and I'm quite pleased that I can do everything on my own. I'm on the small size so I can't drag a deer that far, hence I do everything in the field. I find a tree with a good branch, use a 5-1 system (with prussics and another device I use for rock climbing that has a built-in locking mechanism) to haul the carcass up, then I skin and butcher right there. All I have to do is bring the meat, that I placed in garbage bags, back to the car. Get some books - there are a lot of "how to" books. YouTube has a lot of videos too... that's how I learned how to skin/gut squirrels!
Don't forget to text all your friends and let them know that you've just slayed a monster! If it's not a monster still act like you've killed the biggest deer known to man! Then drive around and show it off - have a beer at each location and don't forget - celebrate your achievement!!
1st tag it http://blog.havalon.com/how-to-field-dress-a-deer-like-a-pro/ heres a site you might want to look at!
Watch the deer until it hits the ground or goes out of sight.Discount double check, fist pumps, various other celebratory dances. Nock another arrow and wait for # 2. Climb down after @ least 30 min check arrow. Walk to or trail deer, tag, photo, gut, drag, place in bed of truck I'm gone. Sent from my ADR6300 using Tapatalk 2
Shoot it. Wait. Head back to house/truck/shop. Get some beer. Get lights. Get a knife. Get your boys then go find it (tag it (dont forget to drink a few beers for thirst on your trek)). Take many trophy shots once its found (who cares if its a fawn or world record). Bust balls...then gut it (You, the shooter..nobody else). Have buddies help drag it to nearest truck, atv or tractor. Drink a few more beers, then take it to shop/house/wherever you plan on processing it. Finish cleaning it out, hang it, skin it, drink some beers, then cut out tenderloins and backstraps, season lightly, and place on grill. Cook till desired color and eat them, washing it down with beer of course. Then say goodbyes, go home to wife/girlfriend/like-minded aquaitence and make love to her. This makes you an American male.
You guys are all forgetting, the first thing you do is look into the camera and say "killzone" as many times as possible in about 45 seconds. If you can squeeze in a few Mathews mentions and a carbon express or two its even better.
With all the insights above, mentally go through the process to see if you have any follow up questions. Good detail above...a few minor additions: Much more can be told by the animal reaction when hit, the sound, look and smell of the arrow which can be found in other threads. Make good mental notes of the landmarks where the animal was standing and last observed...these may help you get on the trail if the animal leaves your sight and things do often look different when you are on the ground. If you don't have a passthru the animal maybe carrying it if off with them. In this case, be on the lookout for the arrow or parts as you trail. If you've drunk copious celebratory barley or grain based beverages prior to driving home, find a designated driver, for you and the monster to your home or the place of processing. If for some reason you are a teatotaler, chose the appropriate beverage for the occasion. Take your time field dressing till you have mastered the experience, especially when elbow deep up in the front of the cavity slicing. Trips to the ER impede the celebratory festivities. Some processors/butchers will field dress and cape, some don't, some charge extra. A bit of homework to check the services your processor offers and/or their requirements (e.g. A local processor won't gut/cape till muzzleloader season begins, during archery season you are required to bring the animal quartered for processing.) Similar prework to find a taxidermist is recommended. Like fishing, and the requisite stories, there cannot be enough emphasis on the crafting of the grandiose tale, additional celebration opportunities. Remember don't drink and drive, drive and text or drink and text (or post to BH.com, except if it is highly entertaining and generally non-incriminating). Oh, and have a celebratory beverage of two.
Make sure it is dead, touching the eyeball with a finger or stick is fine. If its not dead it will blink. Then tag it immediately. Take your pictures if you have time and someone to help with. Start dressing by cutting a circle around the anus from the outside. Then cut, remove the sex organs, if a male do not cut the tube connected to the back. Make a single cut from lower belly to chest area (if mounting don't cut any futher than rear of front shoulder). Cut all the way through the belly skin, being careful not to nick the digestive tract. Roll out guts, and cut away membrane that connects them to the cavity. Now you can pull the sex organs with the tube, anus, and bladder connected. Reach up in the cavity and cut away hard chunks of fat, heart, liver, lungs, and cut the wind pipe off as far as you can reach up (Be sure to be care full if a broad head is still in there, and be sure to save the liver and heart, they are delicious). After that drain the cavity and it is ready for transportation. For skinning: If mounting head, hang by back knees (gambrels) and use a single cut down center of all 4 legs to stomach. Use knife to loosen skin in tight spots. Skin will peel off like a stubborn banana peel. I generaly leave the neck area complete (still tubular). Although it depends on what your taxidermist prefers, cause a lot of them like to cape the animal themselves. Butchering: I generaly cut out the tenderloins for steaks, and de-bone the rest of the carcass for soups, and stews. One additional tip: When cooking venison try using a brine to get rid of gamey taste.
