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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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