How to keep the game on the hunt?
Unfortunately, not all hunters are familiar with them. Especially from among the newly entered hunting teams. Of course, practical experience is passed on to young hunters from more experienced ones in practice. However, veteran hunters do not always follow the rules for processing game animals. Today we would like to remind the main ones. Performing them will help lucky hunters not to spoil and not lose their prey.
Wildlife Conservation Rules
First of all, it must be remembered that when mistreated game is handled, its meat can be worn out and, as a result, it will become unfit for human consumption. You need to know that the game immediately zaparivaetsya, if it is folded on top of each other, for example, in the trunk of a car, or put in a bag.
Extracted game lasts much longer, if it is not strongly broken charge. Therefore, it is not recommended to shoot from too close a distance and use a larger fraction or caliber of cartridges than is necessary. Usually in hunting grounds it is not possible to immediately gut large ungulates. In this case, they must be ventilated shortly after the shooting. To do this, cut the skin and abdominal cavity so that the stomach is not damaged, and several branches of needles or grass are inserted into the incision. Such a cut is made so that the meat is not worn out from the emitted gases. In hares, immediately after shooting, urine should be squeezed out, and in partridges, ducks, and pheasants, the intestines should be removed with a special hook.
The beginning of the decay of meat can be identified by an unpleasant smell. Properly processed game has a dark-brown meat with a sour smell. In the case of steaming, the skin is easily separated from the meat. If the ducks do not cool down soon after shooting, they will turn green after a while. Therefore, they must immediately gut and put in a cool place to cool.
Most often, the bitter taste has the meat of partridges and pheasants. This is due to the fact that these birds had a damaged gallbladder during the shooting, and the bile flowed into the abdominal cavity. This mainly occurs when shooting at close range. Therefore, it is better to let the bird go a little further and then shoot. You need to know that deer and roe do not have gallbladders. Bile secretes their liver, and it immediately passes into the duodenum.
Ungulates need to be processed as soon as possible after shooting. To do this, the abdominal cavity is opened and the insides — the intestines and the stomach — are removed, and the intestines — the heart, lungs, kidneys, liver, and spleen — are removed. According to the rules of skinning for ruminants, the throat is cut and the tongue is released, and the pharynx is tied up so that the contents of the scar does not flow through it. In warm weather, the internal cavity must be filled with branches or nettles. Remember that in no case should water be used to remove sewage and clean the internal cavities. It contributes to the damage of game. It is better to use grass, branches or a dry cloth.
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The ungulate skinning sequence is as follows. They are placed on their backs or suspended so that the blood runs down. The throat is cut in the lower part, the larynx is released with the tongue, the throat is tied up. Then a cut is made between the hind legs. Only after that the abdominal cavity to the chest is opened. First, the intestines and stomach are removed, then the lungs with the larynx and tongue, heart, liver, and kidneys are removed. The carcass is allowed to cool, hanged, or laid head down. It is necessary to ensure that the abdominal cavity remains open.
After this, the processing of ungulates begins. First of all, a circular incision is made in the head area. Then the carcass lying on its back cuts the skin from the chest to the head. Then make incisions from the hooves to the central incision. Only after that you can begin to remove the skin, helping yourself with a fist. As soon as the skin is removed from the legs, the tendons and the articular bag should be cut, after which the ends of the legs in the area of the last joint should be cut off. Skinning should be from bottom to top. After removing the skin from the legs, it is removed from the body, then from the neck and, if necessary, from the head. It is usually removed from the head only if the skull with its horns is supposed to be kept as a trophy.
The skinned carcass is usually placed on spreading skin.
Next comes the cutting. First you need to cut off the head, then separate the front legs. To do this, make cuts in the area of the blades. Next, the edges are removed. And then the hind legs are separated. To do this, in the lower part of the spine you need to find a place of separation and cut the tendons in the groin. Making a cut in the caudal vertebrae, connect it at the pelvic joint with the previous incision. After which the legs are separated by twisting. The back part is usually cut into three to four pieces.