That is actually a fairly old method, pretty much the same as the Dene have been doing caribou on the tundra for 100's of years. Only difference is that they use the hide to putthe meat back into and they tie it shut and carry out with a tump line instead of a backpack as we do.

I can easily carry a whole caribou out in one go by using this method.

great article SH.

It may be another method of field dressing, but it seem by using this one that you would be more likely to puncture the guts of an animal while removing meat rather than if you would remove the entails first then skin and butcher last.

Use of the word `New' isn't perhaps the best - and I acknowledge I certainly didn't invent it. But the method is definitely new to a lot of people out here in the wild wild West. I write it primarily motivated by hearing a lot of people comment and even complain about the taste of wild game - blaming the animal, its diet, whatever - where in reality a lot of the `taste' comes from field care, or lack thereof.

Yeah, especially on the front end of the learning curve, there is the potential to `poke' a bit too deep, and puncture internal organs - but with some care it can be avoided.

I didn't read the article but from responses could guess what it is. I did it one time about 10 yrs ago. I was hunting with my step son and shot a cow elk that had to come up almost straight. We got the Bronco and drove back to the house and got some good rope and went back out. With the winch cable all the way out and the rope hooked up we still couldn't get to it. So I had him get the back packs and I boned it out right there. Great way to get an animal out and you don't have to worry about all the bones later.

Sounds like they don't gut the animal but on the one I did I gutted it. Hadn't planned on doing it the way I did.

SH, Great article! Hopefully one of these days you can show me this method first hand.
I've heard this also called "the gutless solution". The tough part with the gutless method is removing the backstraps.

Hiker after you have done this a few times it is quick. I can completely do a deer or a caribou in this fashion, including caping in 20 minutes to half an hour. Saves packing a lot of useless bone out.

And the backstraps are the easiest part(s) to extract (and can be done very first) - so much so that one is tempted to cut off a few pieces and start cooking. Hmmmmm ... next time I think I'll do that - and I'm sure I wouldn't be the first. I think I'll say to my partner - instead of just standing there - start the fire and pull out a frying pan .

You cook - I'll cut! We'll be done about the same time.

Makwa, 20-30 minutes... I need to start doing this method. SH, great idea.