I have read about people who bagged their big game animal not gutting them and yet still end up with all the meat.  It’s called the “gutless method” of salvaging all the meat, including the tenderloins, without opening up the gut cavity.  So yesterday I found some videos on line that show you how it’s done.  A couple of them go into great length to show you and they are in 2 parts, do yourself a favor and go on line and look them up, very educational.

I thought I should share this with you as well and so I searched until I found a short version of the big show.  This will give you the run down on how it’s done without all the blood and gore found in the longer versions.

However, this version does not show you how to take off the rib meat, and there is a lot of meat on the ribs.  There is another video out there that shows you the “roll method” of getting all the rib meat off.  You can look that one up if you so desire.

Another thing about the gutless method is the fact that I LOVE venison liver and without opening up the gut cavity that baby will stay in and rot away or become coyote or bear food…not while I’m here…I’ll get that liver out!

So even though this method would work for deer as well as the bigger cousins, I think I’ll continue to do the gutting method for my deer and maybe give it a try with the two elk I’m going to harvest this season.

A word of warning, if you don’t like to see dead animals, blood and gore, you best stop reading right now and turn this site off.

Bears Butt
Sept. 14, 2013