toward the backbone and withdraw it with a slight
slicing effect. This should cut the arteries. Be careful
when doing this if you’re going to mount the head.

Dressing

Once the blood has drained out of the animal,
place it on a slight slope with the head facing up-hill.
Sharpen your knife and make your first cut along the
center of the belly from the pelvic bridge below the
tail to the breastbone. (See Figure 1.) Keep the blade
of your knife upward when you cut through the
abdominal wall. By keeping your finger under the
point of the knife blade you can avoid cutting the
paunch or intestines. (See Figure 2.) At all times you
should prevent the animal’s hair from getting in con-
tact with the meat. Use your hand axe on the breast-
bone: this makes it easier to cut loose the windpipe
and gullet.

The next step is to cut around the vent (See Figure
3) and loosen the organs in the pelvic cavity. It’s a

FiGureE 1