Confirm local hunting laws and tagging requirements before field dressing
Wear gloves and use a sharp, clean knife
Hang the deer by the hind legs if possible, or place it on its back on a clean surface
Remove the anus and tie off the rectum if required by your method
Make a shallow cut from the pelvis to the breastbone, avoiding puncturing the intestines
Open the body cavity carefully and cut the diaphragm free
Cut the windpipe and esophagus as high in the chest as possible
Remove the internal organs in one controlled motion
Drain blood and wipe out any debris from the cavity
Prop the body open to cool quickly
Skin the deer if desired, starting at the legs and working downward
Quarter or butcher the carcass after it has cooled
Keep meat clean, cool, and protected from dirt and insects
Dispose of organs and remains according to local regulations