I do it similar to wildman billy, but I gut mine in the field. First cut is to cut the skin around the bung, in a circle the whole way around. Then, following the pelvis bone structure, plunge your knife in as far as you can and cut a circle around the inside of the pelvis bone. Then cut the "pissel" and sack off. Then slice the belly from the sack up to the bottom of the ribcage.
Roll it on it's side, roll the guts out. Cut the diaphragm the whole way around and pull everything out. You'll see the intestines and everything attached through the pelvis. If you did the first cut right, the bung and bladder will be relatively easy to pull right out. Next, reach up into the ribcage and find the heart. Be careful here...take your knife and cut the aorta and windpipe, and rip the lungs and heart out.
Drag it home and hang it like wildman billy (head down). Skin it, starting from the hocks down to the neck. If it's still warm, it goes quickly. Take your time to avoid getting hair all over everything. Once down to the neck, I usually cut the muscle/windpipe all around with my knife and then take an axe or hatchet and hack the neck bone until the head falls off. Usually only a sharp whack or two is needed.
Then I start at the back of the ribcage and cut the flank meat and whole front leg off in one big piece. Next the loins and tenderloins (inside the back legs). Then proceed to bone out the rear hams just like wildman billy.
pretty easy really, once you get a few under your belt.
good luck brining home the venison!
bownut
