Okay so, we’ll take this nice and slow. Okay. The gutting of the deer was uh… really uh… first of all it’s
unusually warm. They have very hot bodies apparently their bodies are warmer than
ours. And when you have your hand in there, it’s uh, it’s almost a little shocking. Like, wow. This is a it’s a really warm animal. And then, you know, the reality of what
you’re doing – you’re pulling out organs, and reaching into this large animal and uh… and and pulling out its uh…
its organs and then you’re going to cook them and eat them. It’s like, it’s pretty intense stuff. Shallow cuts, just through the hide. Spread your fingers out and cut that patch that you have. You are lifting that abdominal wall away from the guts. The main thing is not cutting the stomach. Hold on, let me get the stomach out of the way. Okay keep going, keep pulling up. Do that all the way down to the bone. Just do like, just like you’re doing. Right down to the bone. Perfect. You’ll hit a little sweet spot right off the side there. Yep, you got it. See the root where the ribs join up? There’s like a little joint there? Right. And those pop real easy. More? Yeah, like, all the way up. All the way up? Excellent. Just cut the diaphragm. Yeah, there you go. You don’t need to go in so tight to the bone. Go back up and grab that package up by the heart and aorta. And just walk back, slow-like. Diaphragm held up. Yup. Gentle. If you need to cut more, cut more. Excellent. Perfect, perfect. It’s a really powerful experience. It’s very satisfying. It was um, something that I had looked forward to doing for
a long time, so actually doing it, and uh, and then actually being successful was really incredibly rewarding. And I think ultimately it’s going be something that I probably do for the rest of my life.