Next, retrace this cut; this slit will open the cavity. Start this cut where you circled the anus, working toward the throat. Guide your knife blade between your second and third fin gers, holding your fingers facing up but pressing the stomach down allowing you to cut only the mem brane. Take care not to puncture the stomach or intestines. As you cut, the internal pressure will push the stom ach out. That's natural.

4. When you reach the breastbone, you'll have the option of cutting through it up to the throat, or elimi nating this cut. If you use a meat saw, keep the saw blade angled so the tip doesn't keep digging into the cavity as you work. If the deer is small, a stout pocketknife will work instead of a saw. And always be sure you cut away from yourself, for safety's sake. Never straddle the deer and work the knife toward you.

Note: Where state law requires evi dence of sex, the organs must remain naturally attached to the carcass and not cut away. Some states require evi dence on each hindquarter if the ani mal is boned or sawed in half. To do so, make the incision directly between the testicles or udder sack (in the case of a doe), and leave one on each half. 5. With the incision complete from the anus to the neck, reach in and cut away the diaphragm wall that is con nected to the spine. Continue to cut away any connective tissues that hold the entrails to the rib cage, being care ful not to pierce them.

6. Reach as far up in the cavity as you can and sever the windpipe. Pull on it firmly with both hands, and it should tear free, taking the organs, stomach and intestines with it. Allow the in nards to roll downhill, cuffing away any connective muscles and tissues as required to free them. Take special care when freeing the urine-filled bladder located just forward of the

pelvis where the hindquarters join, Gently pull it away, allowing it to fallout intact. Trim away the kidneys,excessive fat and any bloodshot tissue.7. If you must leave the deer and return for it later, be sure to choose a shady spot. Lay the carcass on its back and prop the cavity open with sticks  to allow the meat to cool rapidly. If possible, hang the carcass from a tree

(provided it's in the shade) as the

breeze will help cool it more quickly.At this point you can wipe away any dirt and continue to do some trim- ming. Be wary of wildlife such ravens, coyotes, magpies, jays, bears and other creatures that may visit the carcass once you leave . IF you lay the deer on the ground cover it lightly with branches. This will discourage critters but still allow cooling air tp circulate. If you want to save the heart and liver wrap it sveral times in chgeese cloth until they cool. Then put them in a container such as a meat sack where flies can't get at them.
OUTDOOR LIFE OCTOBER2000 I 119