A) Gather your supplies and prepare your workspace.
B) Remove the head.
C) Eviscerate the animal.
D) Skin the animal.

A) Wear gloves.
B) Use a dull knife.
C) Don't worry about cleanliness.
D) Work quickly.

A) To make the animal look presentable.
B) To make the animal lighter to carry.
C) To cool the carcass and prevent spoilage.
D) To remove the fur.

A) A saw.
B) A sharp knife.
C) A spoon.
D) A hammer.

A) Around the legs.
B) Around the abdomen.
C) Around the neck.
D) Down the back.

A) Dispose of them properly, away from the carcass.
B) Feed them to your dog.
C) Bury them where you stand.
D) Leave them with the carcass.

A) To skin the animal.
B) To wash the animal.
C) To remove the internal organs.
D) To bleed the animal.

A) Place it in direct sunlight.
B) Cover it with a blanket.
C) Pack the body cavity with ice or snow.
D) Hang it in a sealed bag.

A) A bone in the leg.
B) The muscle separating the chest and abdominal cavities.
C) Part of the digestive system.
D) A type of skinning knife.

A) To make the fur more valuable.
B) To make the animal lighter.
C) They attract predators.
D) To prevent tainting the meat.

A) In a breathable bag or on a game carrier.
B) Dangling from a rope.
C) Inside a plastic garbage bag.
D) On the hood of your car.

A) Avoid contaminating the water source.
B) Gut the animal directly in the water.
C) Clean your knife in the water.
D) It's fine to dispose of entrails in the water.

A) The stomach.
B) The rectum.
C) The kidney.
D) The liver.

A) Ignore it and continue gutting.
B) Apply dirt to the area.
C) Use soap.
D) Clean the area thoroughly with water and/or game wash.

A) It isn't important.
B) To improve the taste and quality of the meat.
C) To make skinning easier.
D) To reduce the weight.

A) Heart
B) Kidneys
C) Lungs
D) Intestines

A) The animal was old.
B) The animal ate certain plants.
C) It's a natural flavor of wild game.
D) Improper field dressing or spoilage.

A) When the animal is clearly diseased.
B) When it's dark.
C) When you're tired.
D) When it's raining.

A) A type of salt.
B) A type of soap.
C) A solution for cleaning the carcass after field dressing.
D) A method of cooking game.

A) The fur.
B) The meat.
C) The hooves.
D) The bones.

A) Removes all bacteria.
B) Reduces bacterial growth.
C) Makes the meat more flavorful.
D) Adds nutrients.

A) It's bad luck.
B) Urine can taint the meat.
C) It causes an unpleasant smell.
D) It attracts flies.

A) In the groin area.
B) Near the tail.
C) Behind the ears.
D) Under the chin.

A) Smoking the meat immediately.
B) Salting the meat.
C) Allowing the meat to age slightly in a cool environment.
D) Drying the meat in the sun.

A) Not removing the fur.
B) Exposure to sunlight.
C) Bacterial contamination and warm temperatures.
D) Improper bleeding.

A) Away from your body.
B) With the grain of the fur.
C) Towards your body.
D) It doesn't matter.

A) To clean the animal.
B) To carry the animal.
C) To stun the animal.
D) To hang the animal for easier skinning and processing.

A) Any signs of disease or abnormality.
B) Their color.
C) Their smell.
D) Their size.

A) Bury them.
B) Leave them in the woods.
C) Dispose of them properly in a sealed bag.
D) Wash and reuse them.

A) Use gasoline.
B) Use urine.
C) Use mud.
D) Use clean, potable water and a clean cloth.