Well i find that there are really only three things you need to cut a deer. A knife that is about 4inches long and has a gut hook, a hatchet, and rope. If your alone tie the two hind legs to trees so the deer is doing the splits. Then take your knife and slice the deer open then take your hatchet to split the centre of the pelvis then use it to cut the brisket of the deer so you can cut the esophagus and the detach the heart and lungs easily.Then pull the heart and lungs out and use your knife or gut hook and run it along one side of the guts cutting and thing that is holding the guts in place. Then flip the deer to the side that the guts have already been unattached from the inside. Then just pull on the guts and just by pulling you should be able to pull the guts out tearing the rest of the tendins holding the guts in and by doing this you avoid chopping the tenderloins all to crap. Hope this helps(fyi the whole pulling the guts out doesnt work on larger game such as moose or elk also most of the time you should be able to cut through the brisket with just your knife but not all the time especially on elk and moose.)