If I am by myself I don't gut it, I lay it on it's side and start skinning the back to get to the tenderloins and back straps. After that is accomplished, I skin on down to the hind quarters and rump roasts. I try to salvage the front shoulders as much as possible, and leave the carcass for the coyotes in an out of the way area...

If I'm with my buds we make it a party/celebration and get it done with as much camraderie as possible...