Removing scent glands

• The scent glands are located on the inside of each rear knee joint. They are strong-smelling and can foul up the meat easily if they are not removed. Use a sharp knife to cut them away, including all the skin of the joint.
  
  

The main incision

• The main incision begins at the sternum and goes down the deer's belly. Before you reach the genitals, or the udder on a female deer, split the cut into a V-shape, around the genitals, between the legs and around the anus, where the cuts meet again just below the tail.
  
  

The organs

• When you have penetrated the peritoneum, cut through the diaphragm all the way around the body cavity, and separate any organs you intend to keep, such as liver and heart. The rest of the organs--stomach, lungs, intestines, and so on--should be separated from the walls of the thorax.
  
  

Cleaning

• Dissect the genitals away from the body down toward the anus, and pull them all through the pelvic circle into the body cavity. The entire mass can then be removed. You can simply roll the deer and let the organs fall out.