Only thing youlose with that method is the inner tender loins (lots around here call it the sweet meat). I'll probably do that on few of the small does, this year.

I gut mine like everybody else (around here) does.....start a the a-hole and go forward. I cut up to the sternum.....and I can get all the entrails, from there.....cutting the espohagus last to release them.

I typically do this......then rinse out the cavity.......then out to my building to hang by the hind legs for butchering.

No wrong way I guess.