That's how I do it. Pretty sure it takes me longer than a minute but surely less than 5. Ive never gutted for speed, I value my fingers and meat with minimal hair guts and piss on it too much to try to race.

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.

Have you ever used a rack for processing versus hanging??
One of these..,
[video:youtube]a8tSxdv7fCc[/video]

Ive been saying im gonna build one of these for years, never got around to it. my biggest issue when gutting is getting through the rib cage, i want this rack to be sitting right next to my winch, do my initial skin cuts on the rack, run through the breast bone either with a cordless sawzall or a meat saw then hoist up to finish gutting and skinning. when gutting i always end up with all the guts hanging in my way on my arm as im trying to get through the breast bone, thats why i want the rack, get through the breast bone first.