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Step 4Field Dressing - part I
This is a polite term for taking the guts out. You have to do this step with care, or you'll make a real mess for yourself. If you get any of the contents of the stomach, intestines, bladder, etc, on the meat, you will have to get to rinsing it quickly or you can spoil it.
Make an incision just below the point where the ribs come together and then extend it to within a few inches of the anus. Do NOT cut into the anus at this point. You'll be unhappy if you do.
Some knives have a "gut hook" on them that facilitate this process. If yours doesn't, make sure to keep your knife flat against the belly so you just slide the blade under the skin and don't puncture anything inside. If you do it right, it will look like this.
Make an incision just below the point where the ribs come together and then extend it to within a few inches of the anus. Do NOT cut into the anus at this point. You'll be unhappy if you do.
Some knives have a "gut hook" on them that facilitate this process. If yours doesn't, make sure to keep your knife flat against the belly so you just slide the blade under the skin and don't puncture anything inside. If you do it right, it will look like this.
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