rookelkhunter it all depends upon the weather as to what the timeline is, if it is warm, like over 50 and I can get it home, hung and gutted in 20 minutes I will, now if it was in the 60' s or 70' s I would field dress it on the spot. If it is 40 or below I will let them go as long as 45 minutes.

I have been lucky and never gutshot a deer, but if I did, it would be field dressed ASAP no matter what the temp.

never had to split the pelvis or the breastbone. just reach up as far as you can and cut the windpipe. keep the opening small keeps out dirt and flies till you get home. then rinse well hang for a few days and enjoy.

I start at the ribs, slice downwards with the gut hook. Ream out the A/H, pull out and tie off with twine. If it' s a buck, I split the hams to free up the urethra. Back up to the ribs, slice through the sternum up to the throat, (if not mounting). Pull everything out, cutting where nessesary. Prop open the rib cage with a stick, wash out ASAFP. Eat.
Trebark