How to trail a wounded deer and field dress the deer

How to trail a wounded deer and field dress the deer.

• If the deer, you shot is in sight and still alive DO NOT get close. Whitetail deer just like any animal can be aggressive if hurt or not dead.

How to trail a wounded deer.

•  The best way to know if you shot the deer is after you shoot at them the deer will either jump, kick, blow/wheeze, or trip over its legs while running away.
• Before trailing the deer, you should wait at least 30 minutes. This gives the deer time to calm down and potentially gives the deer a reason to not run as far if it doesn't know what shot it.
• Carefully observe/watch every movement of the deer after you shot to make it a 100% fact that you hit the deer you shot at. Once out of your ladder-stand, ground-blind, or climbing-stand go to the spot the deer was standing when you shot it. Investigate the ground before assuming you missed.

Once at the site of the shot, look for signs:

1. Blood on the ground or on nearby vegetation
2. Scattered leaves/pine straw or scattered dirt
3. Look for a "dew" line if shot early in the morning
4. Tracks from wounded deer
5. Hair, blood, or meat chunk

• If you cannot find any of these signs and there is water nearby check at the water source
• If the trail you are following is lost or ends start searching in circles or a grid pattern to try and pick up the trail again.
• If you are unfamiliar with the land or terrain you are on always use florescent orange or pink flagging tape/ribbon to mark the trail in case of darkness or weather forces you to quit the search and return.
• If you are forced to stop searching always return the next day because the meat will not be edible, and the trail will tarnish.

Approaching the downed deer

• A downed deer should always be approached slowly and carefully from behind their line of sight.
• If the deer seems to be dead look for any breathing or eye/body movement.
• If eyes are open of the deer and do not see any breathing of the deer poke it with an object at a safe distance.
• If the deer is still alive, it should be finished with a quick shot to the base of the ear. If you want to mount the head, place your shot in the heart-lung area. For bow-hunters, the only option is placing an arrow in the heart-lung area.
• Once the deer is dead, immediately tag it, indicating the date of kill.

Field dressing tips

• The way you handle the deer after it has been harvested can have a significant impact on the quality of the meat.
• Tag immediately as required by law.

Contributors of spoiled meat:

1. Heat
2. Dirt
3. Cleanliness
4. Moisture
5. Bacteria

• Heat is the #1 concern. Bacteria will grow rapidly in a deer carcass, especially if the deer is going to stay warm before and/or after field dressing. Meat begins to spoil above 40° Fahrenheit or quicker in more humid regions. The higher the temperature of the region your located and the longer the meat is exposed to air or heat the greater the possibility of ruined meat.
• Basic field dressing will help lower the body temperature by removing all organs, which lowers body heat by allowing air into the body cavity. As a fact, it is better to field dress your deer immediately.

Field dressing

• When cooling the body use the most shade as possible. Hang deer in tree.

• Remove internal organs by cutting from the butt of deer to chest by using knife of your choice. 
•  Prop the body open once all organs are out.
• Dispose of organs carefully. Do not leave them lying by the side of a road or near a residence where they can be dragged home by a dog. This is illegal in some counties and/or states.
• To skin the deer, make a 1/2 inch cut around the neck. Pull the skin from the neck all the way down to butt or until all meat that you want to take is exposed.
• Cut the desired amount of meat off the deer and put it in air tight bags, then put it in a iced down cooler.

Freezing the Meat

• Cut and package the meat into meal-size portions (about one pound).
• Use heavily waxed paper, freezer wrap, heavy-duty aluminum foil, vacuum bags, or plastic freezer storage bags for meat storage.
• Wrap meat tightly and remove all air from the bag before sealing.
• Using a permanent marker, label packages of destination from where the meat was on the deer and with the date from when killed.
• Space packages in freezer to allow proper air circulation for cooling and freezing.
• Properly wrapped game meat will store in the freezer for 9-12 months.
• To avoid quality deterioration, do not refreeze thawed products.

Meat from field to kitchen

• Store any unfrozen meat in the refrigerator and use it within 2-3 days.
• Keep raw meat separated and on trays with a lip to prevent cross-contamination in the refrigerator.
• If marinating, do so in the refrigerator.
• Thaw all frozen meats in the refrigerator or microwave and use immediately.
• Heat all game meats, including jerky, to 160°F before drying to reduce the risk of food-borne illness. Use a calibrated meat thermometer to ensure proper cooking.
• Jerky should be dried sufficiently after processing and can be stored for 1 to 2 months under refrigeration (40°F).
• Do not can meat unless you have a calibrated or recently tested pressure caner.
• Proper pressure and time are critical to ensure safe canned meat.
• Thoroughly clean and sanitize all equipment, including the tabletop meat grinder.