Quick Answer
Begin by making a shallow incision from the anus to the base of the neck, then cut through the abdominal wall to the spine and make a second incision from the diaphragm to the anus. Remove the organs and hide the body in a shaded area to prevent spoilage. Field dress the caribou as soon as possible after harvesting.
Initial Incision and Organ Removal
When field dressing a caribou in Quebec, it’s essential to make precise cuts to minimize meat loss and reduce spoilage. Start by making a shallow incision from the anus to the base of the neck, about 1-2 inches deep. Next, cut through the abdominal wall to the spine, taking care not to cut the ribs or vertebrae. Make a second incision from the diaphragm to the anus, and use your hands or a blunt instrument to carefully remove the organs, including the lungs, heart, liver, and intestines.
Removing the Organs and Preparing the Body
Once the organs are removed, use a clean knife or a dedicated game cleaning tool to scrape away any connective tissue or blood clots from the body cavity. Rinse the body with cold water to remove any remaining debris. It’s essential to remove the organs as soon as possible after harvesting to prevent spoilage and maintain the quality of the meat.
Final Preparations and Handling
After field dressing the caribou, use a clean cloth or tarp to cover the body and protect it from the elements. If possible, hang the caribou from a sturdy branch or a dedicated game-hanging device to allow it to age and relax before further processing. When transporting the caribou, use a sturdy game carrier or a clean tarp to prevent damage to the meat and prevent spoilage.
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