1. Locate the base of the breast bone by pressing on the center of the ribcage until you feel its end.  Make a shallow cut that is long enough to insert two fingers of the left hand.  Take special care not to puncture the intestine when cutting.

2. Form a V with the two left hand fingers that are inserted in the cut - hold the knife between those fingers with the cutting edge up.  Cut through the abdominal wall to the pelvic area using your fingers to keep from cutting the intestines.

3.  Separate the external reproductive organs of a buck from the abdominal wall, but do not cut them off.  If cleaning a doe remove the udder if the doe is still nursing as the milk sours rapidly and will taint the meat.

4.  Placing a foot on each side of the deer straddle the chest area holding the edge of the knife up and cut the skin from the base of the breastbone to the jaw.  If you are planning to mount the head follow the instructions of your taxidermist.

5.  Bracing your elbows against your legs using your knees to provide leverage and using both hands cut through the center of the breast bone ,  If the animal is older or very large a game saw may need to be used.

6.  Slice between the hams to free the buck's urethra, or if you my split the pelvic bone of a buck or doe.  Make careful cuts around the urethra until it is freed to a point just above the anus. Do Not Sever The Urethra.

7.  Cut around the anus;  if a doe this cut should include the reproductive opening above the anus. Free the rectum and urethra by loosening the connective tissue with your knife.  Tie off the rectum and urethra with kitchen string or butcher's twine.

8.  Cut the connective tissue around the windpipe and esophagus then sever the windpipe at the jaw.  grasp the windpipe and esophagus firmly and pull down continuing to cut where necessary until the where the windpipe branches into the lungs.

9.  Hold the ribcage open with the left hand pulling on one side, cut the diaphragm, from the rib opening down the backbone. Keep your knife as close to the ribcage as possible taking care not to puncture the stomach.  Repeat in the other side so the cuts meet over the backbone.

10.  Remove the heart by severing the connecting blood vessels.  Hold the heart upside down for a few moments draining any and all excess blood.  Place the heart in a plastic bag and cool rapidly.

11.  Cut the tubes that attach the liver and remove it. Check liver for spots, cysts, or scarring, which could indicate parasites or disease.  If you see any such evidence discard, otherwise place in the bag with the heart and rapidly cool.

12.  Pull tied off rectum and urethra underneath the pelvic bone and into the body cavity, unless you chose to split the pelvic bone.  Roll the animal on its side so entrails begin to spill out of the body cavity.

13.  Grasp the windpipe and esophagus firmly and pull down and away from the animal's body.  If the organs do not pull away freely check the diaphragm as it may still be partially attached.  Using hands scoop entrails out of cavity from both ends towards the middle rolling out the entrails.

14. Sponge Cavity clean and prop open with a stick.  If any entrails were perforated wash meat with clean water or snow.  Hang the animal or drape over a bush or log to facilitate air circulation for quick cooling.