I boned 4 bucks last year in the field. I like an Ingram for the job.
Biggest thing about boning in the field is to get set up with a good system to keep your meat clean. A lightweight plastic tarp works ok.
I find the meat is best if I leave it for 4 days in the refrigerator before freezing. I ate some backstrap about 30 hours after killing it, and it was super tough.
