So it has been 21 episodes since part two of this series but I figured this would be a good time to pick it back up. In Episode-1445- Bow Hunting Deer Part One ~ The Kit we discussed all the gear I carry when hunting deer, specifically on non guided hunts when you are completely on your own. In Episode-1596- Bow Hunting Deer Part Two ~ Scouting and Setting Up we covered scouting in all 4 seasons, stand set up and everything right up until “the shot”.
Today we discuss what happens next. That arrow flew true, the deer is stuck mortally but your job is far from over. As is more common then not the deer is down but you could not see it fall, now you must track it, find it, field dress it, drag it out, get it home and skin and quarter it.
How does one get all this done, why not just take it to a butcher? Well even then you need to field dress it and for some people a butcher may be the way to go. Still I see it this way, everyone should process a deer or two at least once and know how to do it and complete your training by teaching someone else. You are 10 times more likely to remember what you have done vs. just heard or read but you are 10 times more beyond that more likely to retain what you teach.
When it comes to hard skills those that can do best are those that teach.
Join Me Today To Discuss…
- Where we left off in episode 1596, what happened next
- The most important things to do after the shot
- Watch the deer find land marks for
- The shot
- The stumbles
- The last place you see it if you are lucky where it falls
- Next give it some time
- Get down go first to where you made the shot look for
- The arrow
- Try to pick up a trail
- Find and mark any stumbles and the last place you had visual
- Use your TP to mark where you find blood, hair, to verify blood, etc
- At night a blue light helps blood show up better
- When you find the deer, approach from the rear, touch first the hind end, then the eye
- Field Dressing
- In most states tag your deer now
- If possible put the butt down hill
- Lay on back
- If you don’t have the broad head, assume it is inside the deer
- Cut around colon, then open belly, cut through diaphragm, cut wind pipe, pull out
- Remove heart and liver (other organs if you wish)
- Put organs in zip lock bags, place back inside deer
- Remove hawk glands – don’t cut tendons!
- The Drag
- GPS is your friend don’t be afraid to use it
- Take the shortest route to where you can get your vehicle to the deer
- I use a 5 foot piece of simple soft nylon rope and a stick to drag
- A come along can save your ass in some situations
- Hanging and skinning
- In cold weather or a cooler you can hang skinned or not
- I prefer to skin asap – still warm otherwise actually cold
- Let deer hang whole if possible to cool if not possible part out on bone and put parts in a cooler (keep dry)
- Meat cuts much nicer when cold
- The basics of skinning and parting out
- Skin from the back legs down, then cut off head with saw
- Use saw to remove front feet
- Remove front legs
- Remove “flank steaks”
- Debone loins from butt roast to neck
- Remove tender loins
- Saw off “spare ribs”
- Saw off “neck roast” or debone hanging
- Saw off back bone above rump
- Take down hind quarters, dis joint hip bones off rump
- Cut off lower feet from hams and cut off “shanks”
- Debone as you wish at this point
- Uses and care of heart and liver
- Cuts of meat and what I do with them
- Shanks – for stew I leave the bone in them or debone for burger
- Flanks/ribs – remove trimmings grind
- Lower shoulder – leave bone in for roast or debone and grind
- Upper shoulder -debone trim and grind
- Loins – cut into 10 inch sections roughly
- Rump Roast – leave bone in for roast or debone and grind
- Back Legs – Debone and cut into roasts or steaks, grind lower portion
- Bones, roast and make stock
- Tallow – render it is worth the effort
- Rules for cutting and grinding
- Colder is better, almost frozen is best
- Keep your equipment cold too, especially the grinder blade
- Clean as you go, a big piece of plywood is good for lager jobs
- Wrap meat in butcher paper or vacuum seal, no ziplock bags
- Label and date everything
- In the final episode we will talk all about cooking deer, making jerky, sausage and biltong
Resources for today’s show…
- Join the Members Brigade
- The Year 1617
- Join Our Forum
- Walking To Freedom
- TSP Gear
- Harvest Eating – (sponsor of the day)
- Western Botanicals – (sponsor of the day)
- Good video on gutting a deer, though the chick narrating is a bit annoying
- This Guy Has it Down, Skinned and Quartered in 4 minutes – I could do this a LOT cleaner, but not as fast.
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The Mayhaw produces best in partial to full sun locations and is self-fertile. The small cranberry-like fruits are highly prized for making the best jellies, preserves, and syrups.
Eaten fresh, it tastes like a crabapple. Mayhaw jelly has been a delicacy in the southeast for generations and a Mayhaw tree will make a fine addition to your landscape. Plant your Mayhaw tree in a prominent spot to show off its beautiful pure white early blooms and attractive red berries that appear in May.
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