 Scott's a good buddy. You've probably seen his wife Tiffany on the show. Tiffany's got some great cookbooks. Scott has done tons of stuff on TV. Today he's got a great tip for you deer hunters. Once you get the skin off your animal and you have it cooling, don't think that the work is done. Here we have an animal that was shot perfectly through the shoulder or right behind the shoulder. So what we're going to do here in order to remove some of this blood shot, we're just going to cut right behind this. The front shoulder is easy to remove because there are no bone-to-bone connections. Come underneath the shoulder with my knife and start cutting it open. That shoulder blade runs back up towards the back strap there. I'm just going to pry it open and just keep cutting. And I'll get it to the point that's going to lay open like that. Now you can see all this blood shot in here. We've opened up the front shoulder on the other side as well. If you cut them to the point like that, they're just going to butterfly open naturally and start cooling. Now we're not quite done there. What I want to do at this point is start removing a bunch of this blood shot. So I can come in here with my knife. I can start scraping that out. If there's any blood shot around where the bullet hole is, I'm going to start cutting that out as well and removing that. And the reason is because of this blood, as it sets up and quaggulates, this is where you're going to get a gamey taste. So if you can look at all this blood that's in the front shoulder, had we just let this sit here or hang here and age, this is basically going to be breaking down and rotting away. This is one of the reasons people don't like eating wild game. So no matter where you hit your big game animal, not all shots are perfect like this. Make sure that you clean out that blood shot because in the end, you won't have the cook to blame for having a bad taste in the meal. It comes down to the hunter not taking proper care of the meat in the field.