Re: Unzipping Bambi

Marty Carts wrote:
Ok, so when gutting a deer I have learned to, and have
only ever seen anyone to, unzip the thing from sternum
to the *** (or vice versa; whichever) straight along
the bottom of the belly. I'm thinking how yummy that
venison skirt steak I had recently was, and now I'm
wondering why people don't gut a deer from sternum
along the last (big) rib, upwards towards the backbone,
and then rearwards and then along the inside the ham
to the ***. That'd give one big flap of skirt, would
open a much bigger 'hatch' to operate in, give much
better access to the tissue that hangs the abdominal
squishies from the backbone.


I've thought about altering the way I unzip a deer too, and for the same reason. What I *think* would work better would be to use the method folks use when they are "way out in the boonies" and can't pack the whole animal out.

That is, they use the "take the meat, but leave the guts inside". I haven't tried it, but from what I've seen described, they basically split the skin along the backbone, from tail to neck (or head). The skin is then peeled off toward the front until enough is removed to expose the backstraps and hams (which is usually all that is taken.

What I'm thinking is that this method can be continued - go ahead and remove the skin completely (leaving an entire carcass, guts still inside, but with no skin). I would take off the front leg quarters first (since they are so easy and just get in the way otherwise). Take off the backstrap next.

I would probably cut off the head at the base of the skull and the neck at the base of the chest next (remember, I cook the neck whole like a brisket).

The next step is where we start getting to the steps where the internal organs get exposed/removed. I would probably do the chest first - but instead of splitting the sternum, I would cut the ribs away from the spine (since the joint is now exposed there) using a small hand hatchet (no need to be fine there) beginning where the neck was and working my way down. I suspect working on both sides at the same time (rather than one side then the other) will be "cleaner").

When the last rib is broken, the chest organs should simply fall out (into a bucket)? In fact, if you continue working your way down, cutting the abdominal muscle from the spine, the other organs should fall out too.

This should leave you with your deer carcass in 2 pieces - one being a "naked spine" (no meat) attached to the rear quarters, and the other being the ribs and skirt steak meat. Breaking down each piece from there should be fairly simple.


And yes, I realize that this process can only realistically be accomplished if you are in a position to field dress, skin, & process your animal all at the same time. It just so happens that for me, this is usually the case.

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