Don't be intimidated by it. The first time I did it I hadn't ever seen it done, watched a video, or nothing. I suppose the video is going to be a big help, but here's just a few tips.

Make sure you have a good sharp knife. Size doesn't matter. Before I start I stip off most of my top clothes, down to the base layer, then roll up my sleeves. I also open my canteen while my hands are clean. I find one of the hardest things is keeping the dang legs where I want them while I'm cutting. If there are small trees around, I usually try to hook one of the back legs around it while pinning the other one down with my foot. I find the end of the sternum and cut through the skin right there. Incidentally, as you're doing all this cutting, it helps if sweep hair out of the way as you go; less hair in the mix. Once I have the cut under the sternum, I put the tip of my index finger along the top of my blade with the tip of the finger protruding beyond the blade tip. This allows me to cut right on down the center quickly and easily without worrying about puncturing stuff I don't want to puncture. Once he's open, roll him so the opening is downhill (if there is a downhill), then reach on in there and start pullin' stuff out. You'll be able pull apart a lot of the connecting tissue with just the hook of your index finger, but some of it will need cut. Some of this is blind cutting so just be careful you don't cut yourself. Then the bung hole. If you can prop the butt up on a log or something it exposes the hole better. Some people cut right through the cinch bone (I think that's what they call it), but I don't. Cut around the bung hole from the outside, hook and pull out connective tissue from the inside until it's all free, then pull it right out from the inside.

A couple things to remember: watch where you lay your knife cuz it's easy to lose it, believe it or not.I always lay it right next to my gear. Also, cut off the esophagus up into the throat as far as you can reach from the inside. This is one part that begins getting nasty (between death and the butcher) the quickest.

When I'm all through I usually try to locate the bladder and drain it into a couple of 35mm film cannisters I carry. Free scent. I also always cut the stomach to see what he's been eating, but make sure you do this last, as it's disgusting and you don't want it on your knife when you're still field dressing.

Some folks save and eat the heart and liver, but they're high in cholesterol. I save 'em for dog and cat food.

Have fun.