Caliper, the deer's guts have 2 compartments. One the stomach,etc and the second being the vitals...there is a membrane to keep these 2 parts seperate...the diaphram. You'll have to cut the top of this to get to the vitals. Then the heart and lungs will be visible, but with the brisket you'll have to get the elbow wet....unless you plan on sawing the brisket, which i don't do. Once you have the anus released and the esophagus(throat cut). You may be able in one swoop take it all out. However what I usually do is get the lower compartment out first since this is the yuk and you want to remove cleanily ( I cut the diaphram and then pull rear word when the pelvis is split, if you don't split the pelvis you need to pull the anus out front ward and then plop the guts out)...then I take out the vitals and if the esophagus is still remaining I will remove it and the juglar last. Like mentioned rinse it will cool clean water asap.

Don't be affraid take your time and go slow...never a race. Make sure you get it all out and if your a heart or liver eater then save those parts if not hammered and throw them back in the cavity.

Mrfishy, thank yeap the Sagan Saw...IMO is the best tool a guy can have for field dressing when starting out on his own....much easier than anus removal with a knife!