You can fillet the animal, which is a really quick, easy way to go. First off, do NOT gut that critter!!!

Basically, you skin out the hind quarter, then you slice it off from the pelvis , never splitting the pelvis. Move up skinning, and remove the front shoulder and the backstraps (I bring a small tarp and set the pieces on this.) Take off the neck and brisket meat, and poke out the ribs.

Flip the critter over and repeat. Finally, now the the ribs are poked out, reach inside and cut out the tenderloins.

Job is done neatly, quickly, no guts, no blood, no pelvis to pack out. Nice!!!!