[willy]

I dress them in the field Blue, want to cool that meat as fast as I can. Take the liver sometimes if we are camping for some good eats. Pull the loins out when I get home. Hang by back legs on a gambrel and start skinning from the back legs down and then quarter and trim all meat off and bring inside and butcher and package. If we do it in a camp where I won't be going home soon I will saw the rib section out and cook them slow over wood that has burned down to coals in the fire and coat them repeatedly with some barbecue type concoction. If not I just run a thin blade in and out of each rib opening at home and take those pieces and use them for chopped meat.