What is the best source for information on field dressing white tail?

http://pubs.cas.psu.edu/freepubs/pdfs/uk100.pdf
http://www.learn-taxidermy.com/field_dressing_deer.htm
http://www.surviveoutdoors.com/reference/fielddress.asp
http://www.monsterguide.net/how-to-field-dress-a-deer.shtml

Its not as hard as it sounds...just be careful not spill urine all over it.

And there is a lot more good meat in a deer than just the backstraps...my favorite is the tender loins.

Every bit of the meat can and should be used...I make jerky out of any piece of meat big enough to make a bite.

Backstraps = steaks or roast
Loins = cooked like steaks on a grill...mmmmm good.
Ribs = I cook them just like pork ribs (small deer ain't really worth the trouble though)
Shoulder meat = strip it all off for jerky
Rumps = roast or jerky
Neck = roast or jerky

Deer jerky is more addicting the crack. I highly recomend having lots of the meat turned into jerky.

A buddy who's done the job before! IMHO

Agreed...that is the best way to learn. I learned from my Grandad.

And field dressing (removing the guts and organs) is the easy part.

Properly getting the meat off the bone takes some practice ...but if the only option you have is to learn the hard way...by all means, give it your best shot.

I grew up on a farm...butchering hogs, steers, chickens, turkeys, squirrels, rabbits, groundhogs, grouse, quail, frogs, snakes...even coons (they make a pretty darn good roast when stuffed with vegetables and broiled in aluminum foil)

I have a fantastic book at home....I'll post it tonight. It'll be tougher learning online or from a book than learning from watching and helping. But it really isn't that hard.

And there is FAR more meat than just the backstraps.

I've never had any of my deer "processed", not that there's anything wrong with that. I do it all myself by cutting the backstrap, loins, and roast and cube the rest for stew meat. Alot of folks make deer sausage but my dad and I make our own smoked pork sausage and I prefer it better.

I live down in Louisiana and almost every sportsman's home has a big stainless table with a sink. This is ideal for cleaning fish, cleaning crabs, washing vegetables, and sorting/bagging meat whether it be deer, doves, ducks/geese, rabbit, etc.

And due to the abundance of wildlife the good Lord blessed us with, we all have big chest freezers.

Just like a building project, having the right tools makes the job MUCH easier.
It's already been mentioned but keep the meat clean and get it on ice asap.

Good luck with that first deer and don't forget to post pics.

The best way to learn is an old hunter like a grandfather someone who's done it for years and can show you some tricks.

Deer jerky is more addicting the crack. I highly recomend having lots of the meat turned into jerky.

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Tell me about it I make THE WHOLE DEER into deer jerky and take a ziplock bag full with my lunch every day untill I run out.

I always just take it to a game butcher.

Not to disrepect your dad, but he's completely wrong. And in many states what he suggests is totally illegal. also immoral. if he doesn't have the skills to do it, then congrats to you for making the effort. ALL of the deer is good eating, (including those delicious, tender neck roasts) and all parts taste the same (good)

Glad you're making the effort, it's worth it. One easy way to learn - have you ever cleaned a rabbit? A deer is the same thing, only lots bigger!

You can go on YouTube, and with not-too-much searching, find some fairly informative videos for free. You could also Google that classic drawing of the butcher's cuts on a beef, and basically just superimpose those same cuts to a venison.

JOsh

One easy way to learn - have you ever cleaned a rabbit? A deer is the same thing, only lots bigger!

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Not the way I gut a rabbit. Hold it vertically by the neck, and slowly squeeze and work your way down, pushing all the guts as you go. Once you get tot he bottom, all the guts will pop right out the butthole of the rabbit. I'd like to see somebody try that with a deer!

I pretty much always break the bladder when gutting a deer. I little trick I learned is if you squeeze the bladder, the majority of it will pee out so you you don't have to worry about tainting the meat. Anybody try one of these butt out tools? http://www.cabelas.com/cabelas/en/t...abelas/en/common/search/search-box.jsp.form23

YouTube has very good videos on this

My advice is, no matter what video you watch you can't take it to the woods for a play by play...

Roll the deer on its back and sit on him....make a vertical insision on his solarplexus and cut to the groin....

you can wear gloves but its your first deer so man up and get bloody!! Put your non-knife hand straight down into his chest cavity, go under the organs till your touching the meat and muscle covering his spine.... there will be a thin membrane holding his organs to that area. Grip that and with your knife hand go in and cut that from top to bottom and shazzamm you pull the organs out...

be carefull not to cut the bladder or intestines or you'll stink that deer up beyond all....once you get it home and skin it you can get out whatever is left in there.. As for meat I would say that if it is red and has bones inside it, its good meat, make steaks out of the hind quarters and make sure you cut with the grain of the meat or it'll be tough...cook up the back straps in thin slices...and grind everything else into deerburger.

Someone may have a better way but its worked for me for 17 years....good luck this year...

My advice is, no matter what video you watch you can't take it to the woods for a play by play...

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thats why they created laptops.