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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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