Kinda like the nilgai rec

My family has always skinned and then gutted the animal. Seems to keep it much more cleaner by getting ALL of the hair away from the meat. I've seen far too many deer that were field dressed at the blind, and by the time they reached camp were full of dirt and hair.

I gut on the ground, if it's cold I'll let hang with the skin on until I take it to the processor if it's warm he's only about 20 minutes away. I used to skin them but he finall talked me out of it when he showed me how much of the outside he had to removed because it was hard and dry.

X3

I here some guys talking about keeping it clean. When you skin them with the golf ball there is no hair on anything. Turns inside out so the hair never touches the meat.

When we go on a "Swine Population Control" trip, we will cut the shoulders and hams off, cut out the back straps, and reach in to get the tenderloins. All while the pig is still on the ground. We start this process literally seconds after they hit the ground. It is a little freaky as the muscles are still twitching in your hands from the nerves. My Bro in Law and I have gotten pretty impressive with this, and we are done with each Pig in about 10-15 mins.

This.

I've seen deer stacked up on the warf after hunts in south Louisiana for a couple hours before getting cleaned. Never had a bad eating deer. Always end up dragging deer through marsh to get to boat, so field dressing was never considered an option.

Most would put their deer on the wharf, go inside and eat breakfast and then come out and start cleaning deer. All of the meat was equally divided amongst everyone so typically 1 deer at a time was skinned, gutted, split in two with reciprocating saw down the spine, washed thoroughly with hose, and then iced down. Meat was always beautiful with no hair, no mud, no grass, etc. and tasted great.

Just way easier to gut when hanging, or quarter and remove backstraps and tenderloins without gutting than field dressing. Don't see the need or a reason to field dress them in the field unless you are packing them extreme distances out of the woods.

I do it the easy way, whoever is hunting with me guts, loads and takes it to the processor for me. Usually my son or one of nephews, I cannot remember in the last 15 year or so of ever getting my hands bloody. My job it to shoot and fill out the tag.

You gut doves??? You just proved BMD's point by opening your mouth. I know you've heard it a thousand times but speak to to what you know and listen to what you don't. This way you will learn and be able to have a valuable, relevant contribution to a conversation.

If there is no wait after the kill then I will skin it and take every bit of meat I can before opening the body cavity. If there are several animals to be processed or I have to pack the critter out then I gut it in the field.

I can't believe how many people do not take the internal organs. Fresh liver and onions at camp is the highlight of the hunt.

-ww

Ok fine. And yes, we gut doves. We don't just breast them and whatnot. We eat the whole thing. Now, about the Nilgai, that Ive experienced so yeah

I have always gutted in the field, then bring to camp to quarter ot to the processor

I do something very similar to this unless we are going to hang the deer in our walk in cooler for a week before taking it to the processor.

Gut on ground and then skin.

Don't gut...skin only. Quarter the deer and cut inside to get the tenders, but I never gut one. I'm skinning within minutes of the kill.

X2

It depends on the deer. If it is buck someone wants to have mounted I skin first then gut. If it is a meat deer then I gut it on the ground and hang it and wash it out well. Put in the cooler ASAP then. Gutting a doe takes me no time since I have done so many of them.

What is a tenderloin?????

Done both most of the time I skin and dont gut, I would rather not get into the guts unless I have to by this I mean alone and have to drag it or get it into the truck then I will gut it

We eat lots of deer meat. For me, gutting is a waste of time -- you can reach in for the heart and liver.

I never gut. I've got a side by side UTV with a rear winch that drags the deer right up into the bed. From trigger pull to camp is always under 1/2 hour. Hang head down, skin, take the shoulders, backstraps, reach in and take the tenderloins, cut the hams off and let it drop into a big old wash tub. Chunk that back into the bed of the UTV and take the remains off away from camp. Between the hogs and yotes it is pretty much all gone the next morning.

I wash the meat and put in a heavy plastic beg and place on ice. Count me as one of the ones working on a walk -in setup.

Gut'em, carry/drag'em out to the road, load'em up, take'em to camp, skin and quarter'em.

+1

doing 30-60 animals a season for clients makes me quite efficient