Field dressing a deer - Field to Fork part 3

After safely harvesting the animal for the table, now it’s time to ensure the meat isn’t contaminated or spoilt while in the field. Part 3 of SSAA TV and Hunting the Menu’s Field to Fork series looks at the important steps hunters need to take when field dressing and preparing the animal in the field ahead of full butchery and safe cooking back in the kitchen. Please note: This episode features graphic imagery of the field dressing process.

[@ANT6184]

I like your zip tie trick, but I always split the brisket & cut all the connective tissue along the spine this way the organs just fall right out when you rotate the carcass.

[@mickerdoodle51]

Thanks...

[@2000willsome]

He should have been a surgeon.

[@nialljamesbuckley]

don't think they like it if you shoot the patients first

[@ckingclosur]

remind me of how to gralloch a deer UK style

[@paddyfoley8226]

fuk your knife is sharp what type is it?

[@lanceflanagan]

Very informative but the Aussie obsession with finishing a sentence on a high note gets really annoying after a while. Do they know they do it?

[@abeleski]

what high notes?