With the deer on its back, make a shallow cut through the skin just below the breastbone. Make sure that you start your cut well away from the brisket, allowing plenty of uncut skin for your shoulder mount. Insert two fingers of the free hand,cradling the blade, to hold the skin up and away from the entrails.

Cut straight down the belly and around the genitals, separating but not severing them from the abdominal wall.  Split the belly skin all the way to the pelvic bone.  Start the incision below the caping line.

Cut deeply around the rectum, being careful not to cut off or puncture the intestine.  Pull to make sure the rectum is separated from tissue connecting it to the pelvic canal.  Pull the rectum and tie string tightly around it to prevent droppings from touching the meat.  Lift the animals back quarter a bit, reach into the front of the pelvic canal, and pull the intestine and connected rectum into the stomach area.  If you want to make a full shoulder mount, do not cut open the chest cavity.  Cut the diaphragm away from the ribs all the way to the back bone.  Reach into the forward chest cavity, find the esophagus and wind pipe, cut them off as far up as possible and pull them down through the chest.

Next roll the deer on its side, grab the esophagus with one hand and the rectum/intestine with the other hand.  Pull hard. The deer’s internal organs will come out in one big package with a minimum mess.