Quote:
Originally Posted by Rooster89
PLEASE tell me they didn't skin it head down  |
I've always seen/done it this way. Usually we bleed it in the field (cut the neck and try to let a lot of the blood out), then string it up head down back at camp to finish draining and to cut it open from the butt down, remove all the nasty parts until the core of the deer is basically empty, and then skin it there on the rack, and then quarter it up (and cut a few other choice bits, like the backstrap filets) and put it in a freezer.