I guess I should say that, I hang the deer head up which is the opposite of how most people do it. I do it this way so that there is no chance for fecal matter or stomach contents (if damaged) to leak on to most of the meat. Any leakage goes downward.
After cutting the deer from top to bottom, I split the rib cage because it gives better access. I have a rib spreader which holds the sides apart. I cut the esophogas and cut right down the spine and cut the colon at the anal opening. That is when any leakage departs. If all goes well, the entire insides come out in one piece. I clean out the anal opening with a stick which, is pushed from inside out to clean any remains.
Sorry if this sounded like an anatomy lesson. With sharp knives the process takes 10-15 minutes depending on how numb my hands are.