Quick Answer
To field dress a squirrel, start by making a shallow incision just above the anus and continue the cut up to the base of the ribcage, then make a second incision along the belly and cut around the anus. Carefully remove the organs and cavity contents. Rinse the carcass with cold water to clean it.
Preparing the Squirrel
When field dressing a squirrel, use a sharp knife to make a 1-inch incision just above the anus, cutting up to the base of the ribcage. This initial cut helps to release the entrails and makes it easier to access the organs. Use your fingers to gently pry open the incision and continue cutting along the belly, being careful not to puncture the bladder or intestines.
Removing the Organs
Once you have made the initial incision and opened the belly, use your fingers to carefully remove the organs, starting with the diaphragm and working your way down to the anus. Be sure to remove the liver, lungs, and heart, as well as the intestines and other digestive organs. Rinse the carcass with cold water to clean it and help prevent spoilage.
Final Preparations
After removing the organs and rinsing the carcass, use your knife to make a final incision along the spine, from the base of the skull to the tail. This will help to release any remaining blood and make it easier to skin and clean the squirrel. Be sure to handle the carcass gently and keep it cold to prevent spoilage and preserve the quality of the meat.
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