Bunghole Class

[fj40]

I break the pelvis and just gut them. Guess I'm too old to learn anything else. I do however, use the gutless method on antelope.

 

[frozen4sioux]

Always enjoy seeing if there are better ways... i will say sometimes how and where the kill shots are determine the method.

 

[measure-it]

All this talk without any mention of the 2 most delectable cuts of venison: the FRESH heart and liver! You can either gut or go gutless, but don't forget entering the cavity for the tenderloins, heart, and liver!

 

[2400]

Once suckered for the butt-out tool... not a friendly.

ROTFLMFAO

A buddy of mine bought one of those and I almost hurt myself watching him use it.

It has a much better use now, it gets sent out as a Christmas present to one of "select" group of assholes every year. Unless you're sending it you never know if it's your year or not until you open the package and unwrap it.

 

[Allen]

How do you get the loins out with out pulling guts out? Just curious

Surgery. You can come in via the flanks with a relatively small cut, reach up and in and finesse them out. It worked surprisingly well on an elk I shot years ago. I haven't tried it on the much smaller WT or MD, but the principle remains the same.

If/when I have to go back to hunting mostly public land, or if CWD restrictions catch up to me, I will probably go gutless as well. Until then, I like having everything that's available to me back in the shop. Clean table, running water, heater (at ~40 degrees), and a crapper just a 30 second walk away.

 

[Retired-Guy]

Carry a short piece of string, cut the bunghole loose, and tie the string around it so the pellets stay in the gut.

 

[Lungdeflator]

My dad has mastered the butt out tool. Its actually really easy and efficient if done used right. I always just cut around it, tie it off and then pull back through with the guts. No splitting pelvis or sternum.

FWIW, I finally timed myself gutting a deer with my rifle buck this year. By myself doing the method above, I was at 5 minutes 39 seconds.

I still don't have a garage or a good place to hang a deer so the last 6-7 deer I have skinned and quartered out on the tailgate in my driveway.

 

[KDM]

ON a buck the kibble/bits seem too big to pull through the hole you created - you don't "lay those back" then tie/cut them too? Or do they fit through?

A stray pellet is one thing - buck piss is another.

When the pellet pusher comes through the pelvic opening the wangdoozle usually comes out with it provided all the surrounding tissue has been severed. Pinch the wangdoozle and pull. The dingleberries usually stay on the one side while the wangdoozle comes out the other. Pinching it prevents any "stinkum" spillage, thereby preserving culinary superiority and unwanted seasoning.

 

[Skeeter]

but then I don't get to go out in the garage and look at it adoringly for 7-10 days

sometimes I just sit down with a beer and "be present" with it

does that make me weird?

Judgeing by some of the things I’ve read in your posts this probably makes you the least weird.

 

[PrairieGhost]

I have not gut a deer for about ten years. Slit up the back and pull the backstraps, pull skin down on hind quarter and cut out muscle groups, pull skin down on front quarters and strip meat, flip over and repeat, then go for the neck meat. It's about a 15 minute job. Last slit is behind ribs to pull the tenderloins.

 

[NDbowman]

Will never gut a deer again quarter in field done. No hair no guts and ready to process

- - - Updated - - -

It takes me longer to gut

you need to post a video of you doing this to teach us.

 

[Kurtr]

you need to post a video of you doing this to teach us.

Look up gutless method on you tube there are a bunch of them

 

[Lou63]

cordless reciprocating saw is my friend, works for pelvis, ribs, legs, neck etc but then I never field dress if I don't have to.

I prefer to be home with water, soap, my homemade table and a lot less hair and dirt if I skin it before I gut it.

about 10 years ago son got his deer on the last Sunday of season wind had come up and started snowing, took longer to get deer to vehicle than it did to hang, skin, gut, and bone entire deer. Kids only really helped with the skinning but then I have over 20 years working in packing houses using a knife

 

[SDMF]

Split the scrotum and leave the nuts on the quarters so nobody can bitch about what the sex of your meat.

Make a cut from between the ears down to the tail. Skin that side down to the hocks. Disarticulate the hocks. Peel away the front quarter and bag it. Peel the rear quarter away from the pelvis and the ball and socket hip joint and bag it. Slice out the backstrap. Small slice in the flank, cut off the tail end of the tenderloin and peel the rest out. Flip/repeat. Fillet off whatever neck stuff you want, or don't.

Should take ~30min the 1st time and get much faster with a little practice.

If you're going to gut, still split the nuts and leave them attached. Enough other states require this so it's become habit. Cut the schlong down to the back end of the pelvis, at which point I cut it off. Hollow out the hole in the pelvis. A good clean ~3" deep cut all the way around should have all the "stuff" disconnected. Now, gut like normal and pull, everything should come through and go out the top.