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Pull the penis away from the deer's body and begin cutting around both sides.

Please note that in some states, the scrotom must remain on the carcass of the animal. Check your regulations to be certain.

Remove all portions of the genitals, being careful not to cut into the meat. After the genitals are out of the way, you need to gently cut a circle around the anus, being careful not to cut the colon itself. This is referred to as 'coring the apple'.

Note: Before going inside the deer, be sure of the location of your broadhead. If it is inside the deer you should carefully remove it before placing your hands inside the body cavity.

With the tip of your knife, gently insert a small slit into the deer's abdomen. Be certain that you do not puncture the intestines. To enlarge the hole, turn the knife blade facing towards you and place between your index and middle finger as a guide. Gently slide forward to cut the soft tissue of the deer's underbelly. While inside the deer, you will need to cut the tissue which connects the large intestine and colon to the deer. This tissue is a very thin membrane which binds the intestine to the hip.

After all the membranes have been removed from the inside of the colon and the outside of the anus, you can pull the intestine out and cut off the parts around the anus. A good trick is to grab the intestine down near the body with a firm clamped fingers and slide up toward the anus. This should remove any remaining droppings of fecal matter.

Continue opening up the abdomen up the the base of the ribcage. Use the two finger/knife technique from step 3 above. You will need to cut the deer's diaphram away - the diaphram is a thick membrane which separates the digestive organs from the vital organs.

While someone holds the front legs, pull up your sleeves and reach into the body cavity, feeling for the esophogus. With your left hand, grab the esophogus and get a firm grip on it. With your right hand, insert the knife by sliding the blad along the right ribcage wall until the back of the blade touches your left hand. Now, very carefully, turn the knife around and cut the esophogus in a downward motion above your hand. Be extremely careful that you feel the knife blade and do not cut the hand holding the esophogus. After the esophogus has been severed, pull it back with your left hand and cut the membranes holding the remaining vital organs to the top of the body cavity.

The vital organs should begin to pull out freely at this point.

Turn the deer on its side and gently pull out the rest of the digestive organs. As with the vital organs, you will need to gently cut any membranes which hold the digestive organs to the top of the body cavity.

Provided that step 4 was done correctly, the large intestine pull freely through the hole in the hip. If it gets hung up, gently cut away the remaining tissue holding it in place.

With someone holding the head, lift up the deer and scoop out any remaining blood or tissue in the body cavity.