... I generally don't gut them in the field unless it will be a while before I quarter them. I use a technique for quartering where all the guts stay in the carcase and I only open up the belly just enough to "surgically" remove the tender loins....
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I'd be interested to see this. I assume from your quick description that you are not keeping the hides in one piece, right? Have you found this method more effective in keeping the meat from contamination from the guts/anus/guck-n-stuff?