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

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

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

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

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

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

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

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

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

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

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

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

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

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) Kidneys
C) Heart
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 it's dark.
B) When you're tired.
C) When the animal is clearly diseased.
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 hooves.
B) The bones.
C) The meat.
D) The fur.

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

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

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

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

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

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

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

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

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

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