The next cut is the most important of all as it is at this stage you could render the whole carcass unfit for human consumption if the rumen gets punctured and its contents contaminate the internal body cav- ity so extreme care is required.. Place the deer on its back lift a small section of skin on the stomach by pinching between your thumb and forefinger by bringing the skin away from the abdominal wall by gently lifting the skin. gently cut a small hole on the deer’s skin just under the area held with the thumb and forefinger, then release.
You will see an area of skin of a green colour that looks like a blown up football ,this is what’s called the Rumen, under no circumstances must this be cut or punctured, the art is to place two fingers in the incision 1st and 2nd finger and lift the deer’s skin gently , place your knife between your inserted fin- gers with the cutting edge uppermost then gently run the blade all the way up to the sternum which is the bone joining all the ribs together when you do this keep lifting the skin keeping the back of your hand on the rumen pressing it down so it does not get punctured which is easily done if you don’t con- centrate. See pictures
I Shoot and Fish E-Zine December 2011
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