lol..deer is good eating. As far as field dressing anything dead; near a crick is best, slit open it's belly, ass toward head and stopping at the diaphram is good enough, carefully to not cut open any guts and it doesn't stink, scoop out, shake out, or cut out the parts holding the guts, kidneys, et cetera, don't puncture the pee bag. Rabbits you can slit open and shake really hard and they fall out. Little critters bend it's hips apart to get at the main poop shoot and get it out. Young deer the pelvis bone will break or cut easy. Older deer you might have to cut around the anus/vag and pull one way or the other. Heart and lungs are easy. Deer you can grab it's windpipe in the neck, feels like a vac hose and looks like one, one nice cut to severe it then cut out the diaphram and reach way up in and pull on what feels like a hose and it comes out freaky looking with the vac hose attached. Field dressing is relevant to where you shot it. Cutting off the scent glands on the deers back legs is optional. I don't believe it's necessary. If you gut shot it get it out fairly quick and rinse it out. . If not gut shot you have hours depending on weather. Animals can hang outside for weeks in cold weather when the guts are out. Rabbits I just pull off the skin in opposite directions from the center and cut off the head and legs at the knees you could say and cook the hole thing. Red/dark bloody areas you cut out hopefully with the lead. Deer it's best to get a chart of what meat is where and go at it. Skinning a dear is easy but hard to explain. Hang it, cut around the back legs near the knees and pull down till its hide is covering up the head and cut it's head off and front legs accordingly. Everyone has dozens of different ways of doing it and it simply takes experience or someone showing you what's what and how to cut it out. Back straps are the huge long pieces of meat found on the back of the deer on both sides of the spinal cord. If done right they come out easy all in one piece maybe 2-3 feet long and 3 inches thick and you can cut them short ways, across the grain, and make butterflies. Tenderloins (the best part but small) are found on the inside of the deer towards the back usually tucked under fat on either side of the spine. Basically you cut out the meat in the biggest chunks possible then make steaks, roasts and burger accordingly. Or quarter it (with bone) and cut at it inside the house. I really had no idea what we were doing in college but you get better at it every time you do it. It tooks hours in college. Now it's about a half hour.
