Earlier in this book we made reference to the metatarsalglands. Some authorities believe that the failure to removethese glands from the shanks of the hind legs immediatelyafter the animal has been killed is the reason that some deer
have a noticeable strong or wild taste. One of these expertsadvises the careful removal of these glands and to make surethat they do not come in contact with the carcass. Authoritiesdo not agree concerning the removal of the genital glands. Tobe on the safe side, it is well to remove both the metatarsal andthe genital glands.
The next thing to do is to get the deer on its back. We willbreak the chain of thought long enough to emphasize thenecessity of having a sharp hunting knife. When we say sharp,we mean a blade that has been properly ground and honed toan edge that will shave hair from the arm. The knife need notbe of sabre proportions, but it should be of a good grade ofcarbon steel and be properly tempered. A stainless steel knifeis worthless; it will not hold an edge. Make an incision in thebelly, being very careful not to puncture an intestine. Insertthe first and second fingers of the left hand in the incision,using them as a safety guide while the incision is extended for-ward to the breast bone and backward to the vent. Now cutaround the rectum until it is free; draw it, with the attachedintestine, out a few inches and tie it with cord; this is to pre-vent excrement from contaminating the carcass. Next, thechest cavity is opened by cutting the ribs loose from one sideof the breast bone; the belt ax may be used in this operation.Now cut the diaphragm loose from the chest walls. Thenreach far up in the chest cavity and sever the wind pipe andthe esophogus.
