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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A) With the grain of the fur.
B) Away from your body.
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) Their smell.
B) Any signs of disease or abnormality.
C) Their color.
D) Their size.

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

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