When I gut a deer I start by cutting the hocks to hang the deer later. I have the deer on its back and then start at the pelvis by cutting thru the hide/meat to the bone. I cut a small slit into the cavity where the intestine are at. I use the gut hook to cut from the pelvic bone all the way up to the brisket or all the way to neck(if a doe). I take the lopping shears and cut the "H" bone. Then put one of my feet on the deers hind legs to hold them down. I grab the tail and pull upward to break the pelvic bone to open up the area to remove the guts.If it is a doe I then take my knife and rip open the ribcage to the brisket. I take my knife and cut the diaphragm in between vitals and abdominal cavity. I reach in a grab the windpipe/juggler vein above the heart and cut it with the knife. I then pull and cut the whole vitals/guts out thru the pelvic bone. It took me longer to write this than it takes to gut a deer for me. I used to gut a doe in about 60 seconds when I was doing 4-10 at time a few years back. The right tools/equipment and you can gut a deer in short order.

I don't gut them anymore. I hang them head down, skin and debone them.

I really like the heart and liver, not to mention the tenderloins. I just field dress the standard way where they drop and keep a jumbo zip-lock in my pack for the organs. Deer ribs and skirt are really good too.

Y'all are missing out on some of the best parts leaving the gut intact.

The only problem I see with not gutting them is you don't get to let the meat air out and cure. Weather permitting "cold enough" we will gut one and let it hang for a day after washing it out, then skin it and let it hang a solid day or 2, then quarter it up and chill on ice for about a week before processing it. Leaving the guts in leaves room for error and the possibility of ruining some meat by having the bladder or intestines rupturing. Get that crap out ASAP!

The only problem I see with not gutting them is you don't get to let the meat air out and cure. Weather permitting "cold enough" we will gut one and let it hang for a day after washing it out, then skin it and let it hang a solid day or 2, then quarter it up and chill on ice for about a week before processing it. Leaving the guts in leaves room for error and the possibility of ruining some meat by having the bladder or intestines rupturing. Get that crap out ASAP!

I do basically the same thing but in a different order and everything with a buck knife.

I start at the base of the breast plate, turn the blade sideways and slip it toward the head. I cut up the rib cage to the neck, then turn around and lift the belly skin. From there, I "unzip" it down to the pelvis, cut the small meaty membrane until I hit bone and split the hind quarters. I find the ridge and slide the knife in, break toward the rear...re-insert and break it forward. Cut the esophagus and pull it all out at once.

On average, I clean around 20-30 deer a year and in the past cleaned more. Not sure what the average time is but they timed my father and I one time and I won at 47 seconds to his 52 seconds. I would guess around a minute on average though.

I havnt gutted a deer in 10 years... it would have to be 90+degrees and been dead for hours for me to gut one...

1.skin
2.quarter
3.straps/tenders
4.drop ribs/carcass and guts all in a bucket at once...

This cures a lot of contamination issues also.

I havnt gutted a deer in 10 years... it would have to be 90+degrees and been dead for hours for me to gut one...

1.skin
2.quarter
3.straps/tenders
4.drop ribs/carcass and guts all in a bucket at once...

This cures a lot of contamination issues also.

This ....
So much easier and cleaner

I do basically the same thing but in a different order and everything with a buck knife.

I start at the base of the breast plate, turn the blade sideways and slip it toward the head. I cut up the rib cage to the neck, then turn around and lift the belly skin. From there, I "unzip" it down to the pelvis, cut the small meaty membrane until I hit bone and split the hind quarters. I find the ridge and slide the knife in, break toward the rear...re-insert and break it forward. Cut the esophagus and pull it all out at once.

On average, I clean around 20-30 deer a year and in the past cleaned more. Not sure what the average time is but they timed my father and I one time and I won at 47 seconds to his 52 seconds. I would guess around a minute on average though.

This. Splitting the pelvis is easy if you have a good knife and know how to find the seam.

I am gathering that Edward Scissor Hands taught you to gut a deer years ago.