Thanks for the great story! By the way , working up an animal the gutless way doesn't mean that you have to miss out on the heart and liver. Up here in MT I try to use this method on just about every thing including deer, elk and moose unless it is in a place that we can get a vehicle to, which is almost never. With the animal laying on its side I will remove the skin from that side. After removing the ham, front shoulder, back strap and any other meat from the bones on that side I cut a small slit in the kidney area to remove the tenderloin from the underside of the spine. They are small in a yearling deer but they are a very choice piece of meat. We sure don't want to leave them in an elk or moose. If possible I will remove them both from this cut. Then I roll the carcass over and do the same to the other side. After all of the meat has been removed from the second side you can make a bigger cut through the side and belly muscles at the back edge of the ribs from the spine to the sternum and remove the second tenderloin if you didn't already get it from the other side. . Make any other cuts that are necessary to let the guts pour out and give you access to the liver and heart. Enjoy.
Topic: Hunting the wiley dink buck...or how I killed the smallest buck of the year (Read 9742 times)
