I tried something new that I learned from "You Tube." After shooting a deer, I did not gut it. I hung it by the hind legs, removed the front legs and head, then skinned it. I then removed the back straps and quartered it. This worked great. It would not work if you can't do it soon, or want to hang the deer overnight. I was not as fast or skilled as the guy on the video, but it did save me the mess of the gutting process.

The key is getting you knife to pop the joint ball in the hind legs.

I like to gut to see what the bullet did to the internal organs. Also, sometimes I want the heart and lungs to eat.

I do the same pretty much every time unless i have to drag it out really far, and in those cases i'll just clean it in the field. Saves me a trip of having to drive back out do dump the carcass too.

I very rarely gut one. You ca know skin them all the way down to the head without opening the abdomen. Then remove the front legs and back straps. You can get to the tenderloin by opening the abdomen a little. The guts will all be toward the head. Then you can cut the spine where you started your cut for backstraps. Split the pelvis, cut off the lower leg at the hock joint and you're done.

I watched a bunch of youtube videos and then did exactly what Cow Doc just described and it worked great, i may never gut another deer if I don't have to...

I quit gutting them a few years ago.

I do like the tenderloins

Other than splitting the pelvis, I can do it all will a skinning knife. You can avoid that by dislocating the hip joint. I feel like I waste some meat with that technique though. It's easy to do though, find the hip joint and from the inside go straight in with the knife. There's a ligament that holds the ball in the socket, cut that and it will pop right out. Then it's just a matter of cutting muscle.

my brother, whom I love very much, but is a bona fide city slicker, takes his deer straight to the processor without gutting it. just pays $20 extra.

Nope. If I take anything to a processor, it's going to be quartered and have been on ice a few days. I carried one gutted deer to a processor in my life and it was when the place in streetman got condemned, lost all the meat and the cape. They did eventually pay me for a cape so I could get him mounted.

Only reason to gut it is for the tenderloins or if it's a warm day. I usually gut mine but it just depends

I gut because I want the tenderloins, liver and heart. We had fresh deer liver and onions day before yesterday and it was excellent! If its too warm like it has been this last week, Ill quarter, debone and keep in the fridge if there is room and if not, in a big ice chest with ice and rock salt for several days until I get around to processing it. I process my own and just cut steaks of what I can and grind the rest.

You can still get them, just be careful

Im gona have to kill a deer this weekend and video how to do this... its simple... no mess, very quick, no guts or internals running down into my leg quarters... the then tenders have to be the easiest part... video to come.. im doing this for the people..

Yall convinced me. I'm going to try it this year.

It's like preaching to the Choir isn't it

Some people just like Guts

I did that once, after a long chase on a hot night, wanted it in cooler asap, was 5 miles away... money well spent

thats the way I was taught to clean deer. Unless I need to reduce weight before dragging, I'm not gutting anything.

It is really easy to get to the tenders without gutting, no one should need a video to figure it out.

Yes they do


Nothing like driving home on a Sunday in 80 Degree Heat seeing a Deer killed on a Friday on the Back of a House Frow Bus still in its Cape leaving the Teets Up Ranch with a Melted Bag of Ice in the Cavity

Speaking of Teets Up Ranch


Is someone that Lazy to quarter a animal and get on Ice


I bet that will taste Dandy

I had the pleasure of spending 17 days last year. Did not know it till then but I saw him write several tickets over that period for transporting ungutted deer on a state maintained road. When I asked him about it he's reply was it was to help prevent road hunting.

His processor is a sucker. I would take mine to him too for 20.00. Especially on those wet cold nasty days.
Ours here figured it out a long time ago and charges 60.00. I don't blame him as his renderer that picks up carcasses Wong take entrails so he has to find a place to dispose of them.

They probably just go in the sausage.