I try to get one of the deers rear legs tied to a tree to keep it out of the way while I work on it if I'm in the woods. Also I like to put the head down hill while get started to make sure I don't hit the gut when I make my first incision. After I get it cut open good I'll turn it around to let everything drain out good. Some people take out the esophogus some don't. I prefer to do so because if it's left in it tends to give the meat a funny flavor around the neck area unless it's cold outside. The trick is to have a good sharp knife. If it's dull at all it really is a pain to gut.