Quartered on the spot by skinning one side and using the inside skin as a table cloth for your work. My black-tail this year... fell 2.5 miles from the truck. I can see your carabiner method may help me in some situations in the future.
I do as well. I can bone a deer in half an hour. I don’t mess with the guts until everything but the tenderloin is off the carcass. Makes for a quick easy job. We keep a dedicated fridge for aging the meat before final butchering.
I did this for the first time myself this fall. But saw @ROCKET do it on Red Stags in Argentina. Except didn't mess with guts at all. Just made a careful cut below the short ribs and reached in for those inner fillets. I think Rocket reached in and cut a bit with a knife on that larger and older stag, but I did it on a young doe and just ran my fingers around to get them loose. Rocket is fast, but even on my first try it was very quick and clean.
You’re right! My wife shot a nice buck tonight. After I had I fully boned out I carefully made a slit at the short ribs and removed the tenderloins without gutting the carcass, awesome! Thanks for the tip!
