Before gutting a deer with a knife or a gut hook, you must prepare the animal for the procedure. First, it is important to hold the deer upright on its hind legs. Place the knife or hook in the area where the ribs come together. After that, gently lift the hind legs away from the body and slice through the belly to the abdomen. The stomach organs are easily accessible when the body is positioned correctly. If the buck is a female, cut the genitalia and mammary glands first, and then proceed with the rest of the procedure.
Once you have positioned the knife or hook in the proper location, you can proceed to gut the deer. Make sure that the blade of the knife has a hook-like indentation. This indentation will allow you to slice through the hide without slicing open the organs. A sharp tip can puncture the sensitive organs or even spoil the whole meat. For this reason, you must always use a separate knife or gut hook.
After you have firmly grasped the deer’s head and neck, it is time to remove the guts with the help of a knife or gut hook. You will need a knife and a gut hook. You will need both of these tools to complete the process properly. Remember that it is very important to have all the tools you need before the gutting process begins. Then, dress the deer and take it to a taxidermist or processor.
