Food
Gut and clean a small game animal
Cleaning a squirrel or rabbit within an hour of the kill prevents spoilage and gets useful meat off a small carcass.
Step-by-step
Make a shallow cut through the skin and belly wall from breastbone to pelvis, careful not to puncture the gut.
Reach in, sever the diaphragm around the ribcage, and pull all internal organs out in one connected mass.
Cut around and remove the anus and any waste-carrying tissue with a clean margin.
Rinse the body cavity thoroughly with clean water and let it drain.
Skin by pulling firmly toward the head or tail depending on species, then quarter and cook thoroughly.
Warning: Never eat any animal that looked sick, had visible parasites, ulcers, spots on the organs, or unusual smell. Cook all wild meat well-done.
Related outdoor skills
Educational reference only. Wilderness conditions change fast — practice in low-stakes settings, take a certified wilderness first-aid course, and confirm regional regulations before you rely on any of these skills in the field.