Animals harvested in the wild must have their internal organs removed as soon as possible after the kill to cool down the carcass and prevent bacteria from growing on its surface. This gutting, or field dressing, preserves the meat and, in case of large game, makes it easier to carry.
"To begin gutting a deer, make an incision at the base of the deer's rib cage and continue the cut to the animal's anus," Motoviloff explains. "The general idea is to let all the blood run out, so working on a slight downhill is a plus, and to carefully remove all organs (lungs, heart, liver, intestines)."
The liver can be saved for pate or pan fried; the heart is also edible.
"Devote extra care to removing the intestines and do your level best not to puncture them. If you do, wipe away undigested matter as soon as possible so as not to taint the meat. Next, turn the deer cut side down so the blood can run out."
At this point, the meat is ready for butchering. In warm weather, this needs to be done quickly to avoid spoilage.
"Get the hide off and meat quartered and cooled (on ice or in a buig refrigerator) as soon after the kill as possible. Letting the meat 'age' with the hide on adds to the gamey flavor many people don't like."