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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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