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The removal of the viscera from any animal or bird needs to be done with such
care that no part of the tract or glands are broken open to release any of the
contents. This requires some knowledge of the anatomy. In either the bird or
the animal, the viscera is attached at one end to the esophagus and the
windpipe and the other end to the body vents. To remove the viscera, the first
thing to do is to make an opening in the body large enough to remove the entire
viscera intact. In an animal, this means splitting the underside of the body from
the neck all the way down. In a bird, it means removing the crop first, then
making a slit just below the breastbone through to the cavity and down to and
around the vent. The viscera is carefully loosened at any point where it
adheres to the lining of the thoracic cavity. This is most efficiently done with
bare hands or a rubber gloved hand. When completely loosened, the whole
unbroken viscera can be lifted out. When drawn animals cannot be refrigerated
for a few hours, the cavity should not be washed, but may be wiped out with a
clean cloth, leaves or grass. As soon as refrigeration is possible, the inside
cavity should be washed in cold water, then allowed to drain thoroughly.

Many fur-bearing animals that are used for food will have a strong
"gamey" flavor unless the fat just under the skin and the glands that are
concealed under this fat is removed. There are four sets of these
glands or "kernals" on the legs: two are found under the forelegs and
two in each thigh. They are brownish, yellow or red in color and oval or
round in shape. Glands of this type are also found along the small of
the back. The thorough removal of all the fat will also remove the scent
glands and will assure a more mild flavor in the cooked game.