Yes. First, I don't know any butcher that will do the field dressing for you. Second, you need to get that chest cavity opened up and cooling ASAP. Where are you hunting? What is the typically air temperature when you might be in the field?

Cool doesn't really matter. By all means get that body cavity cleaned out and cooled down, especially if the shot cut any internal organs. Take extra care not to puncture the stomach, intestines, or bladder while gutting. If you do, be sure to wash the cavity out well with cold water. I'd also want the hide off as soon as possible.

You can't go wrong gutting the deer and you may save yourself some grief and bad meat by doing so. The butcher may be swamped and can't get to your deer as soon as needed. Good luck with your hunting and hope we have as many stupid answers as you have questions. Seriously, if you don't know the answer, by all means ask. I'd rather ask a stupid question than take a stupid action.

aadstowe

Not a stupid question at all. This is one posed by new deer and elk hunters all the time whether they ask it in a forum or not: What do I do with this animal after I shoot it? Now what?

Lots of good advice above. Learn the basics of field dressing from a video or online or from an experienced hunter. You might make a few mistakes, but do it yourself, that's the way you will learn.

Also, you might visit a couple of processors and ask how they want the carcass to show up. Some require that it be skinnned, some don't. See what they charge for skinning. You might want to save that expense. I even had one tell me that the deer must be deboned! If I have to debone it, why do I need him? Above all else, get the innards out of a deer immediately regardless of the weather, get it cooled down, and hung or processed ASAP.

the only stupid question is the one you dont ask i always like to field dress the deer as soon as possible

Along this same line, does anybody else split the pelvis when they gut one out?

OO7 it's a personal choice, I do, some don't.

I always do. I like to get all the plumbing and rear fixtures out. I want to gag when I clean one up that somebody else has gutted and find all that mess staring at me. I taught my son and daughter how to do this as well and they're both pretty good at it.

aadstowe,
If you consider your question "stupid", then you're in good company; I had the same question and posed it to an experienced hunter and friend long ago.
He explained that the nature of flesh or tissue is such that the flavor and quality of the venison will be affected if the deer isn't prompted gutted, because "the innards will taint the rest of the venison". Our butcher, a man from whom I purchased meat since I was old enough to carry it home, expected the deer to be gutted and skinned before we brought him the carcass.
My hunting buddy found humor in the fact that I usually brought latex surgical gloves with me because I didn't want blood on my hands. I have to tell you, gloves or not, I managed to get blood up to my forearm whenever we gutted, and I was definitely not a surgical wizard. My knives were always shaving-sharp, but I made a few nicks and cuts I shouldn't have (bowel, bladder), and I ruined a little venison. Bring some water in 2-liter pop bottles to help rinse out the cavity.
I respect the writing and input of the gentleman that have already answered this question, and freely admit I'm still not to be trusted with sharp objects.
Good hunting to you.
Ed

Continue to ask the questions, that is how you learn. You will get a lot of advice, some good, some not so good. Sort through it and use what works for you. This is a method I've used for more years than I care to remember, and it works for me. Some things, like gloves, saw and the Butt-Out, have been added along the line, because they work.
crm

HOW TO GUT A DEER
Assemble the right tools. This should consist of a small plastic tool called a Butt-out, nitrile or latex gloves, a 4" or so drop point knife, and a small hand axe, or folding saw. A quart of water is handy,also. Insert the Butt-out into the deer's anus, and pull out enough gut to cut off the Butt-out and tie in a knot. The gut will then retract into the deer's body. Start at the neck, and open the deer up along the windpipe down and through the ribcage. This can be done with a good knife, or the small hand axe, but a small folding saw serves as well, or better. After you are through the ribcage,STOP! Insert two fingers into the deer's belly cavity, and very carefully cut, blade upwards, down to the deer's pelvis. (This is to avoid cutting into an intestine, which is worse than gut-shooting. Trust me on this.) If it is a doe, with milk, carefully remove the lactation glands (bag), if a buck, remove testicals. Prop the deer up on it's back, with the head slightly downhill, if possible. Use a rock or chunk to stabilize the deer carcass. Cut down through the muscles between the deer's back legs until you reach the pelvic bone. Now stand behind the deer and use the small axe or saw to split the pelvic bone. Grab the tail, and give it a sharp jerk upward to fully separate the pelvis. Roll the deer on it's side, and cut the windpipe loose. Now, using the windpipe, drag out all the intestines, lungs, etc. from the carcass, being careful not to drag the offal over the hams. This is where you save the liver and heart, if desired. Next, grasp the deer under the front legs, and lift the carcass until all the blood runs out of the pelvic area. If you have a hunting partner, (and you always should), have him to pour about half of your water into the rib cage, and let that wash out all the blood it will. Use the rest to wash your hands, knife, axe and Butt-out for next time. Dispose of the gut pile as local ordinance requires, but do not leave the nitrile or rubber gloves with the guts. They will kill scavenger animals. With a deer or two practice, you can perform the above steps faster than you read this answer. **NOTE- This is field dressing for meat. If you want to head or shoulder mount a trophy, you need to start in the opposite direction, and do some field skinning and caping to preserve the head.

Always make sure you have sharp knives with you when you go into the field. your blades should be cut on contact sharp and it makes everything soo much easier/faster. However, make sure you watch out for the intestines and stomach. You are bound to puncture these at some point, and i guarantee you, you will not forget that smell!

007,
Always do,
and to answer the question yes field dress asap.

Ed J: Here in Wyoming I always do my gutting and skinning while wearing nitrile (not latex as many people are developing allergies to the substance) gloves. I am not concerned about the mere presence of blood on my hands but do consider the fact that this blood might possibly transfer chronic wasting disease (CWD) or in the case of elk perhaps tuberculosis. Bighorn sheep sometimes develop what is commonly known as "pink eye". Of course smaller animals such as rabbits and various cats sometimes harbor other diseases. Heck even our wolves apparently have mange, to bad for them but I understand that lead will cure the malady.

The last step of the link above is AFU. No way you should have meat in a cooler with ice immersed in water! Good way to ruin meat. I cannot imagine leaving any meat in a water bath in a cooler for any length of time.

rudyglove27-
Went through the pictorial, and would only say, if it works for him, stick with it. My personal preference is to get the guts out and the body cavity opened up as quickly as possible. There are places in the pictorial that some things are needlessly complicated, and places where you have to have had your hands on a dead deer to understand. Only other thing I could say, if your still not sure of how to do it, you could print off written directions, but it's difficult to carry a set of pictures into the deer woods.
crm

No question is a stupid question! Gut him as fast as you can....the meat will be a lot better.