The Victorinox paring knives with serrated blades have worked well for me, one of the many good tips that Big Stick used to pass along, but the handles are a little too small to fit my hand well, so I've moved over to the Cold Steel Pendleton Lite Hunter style.
I like to split the sternum and cut a 1" piece out of the pelvis bone to facilitate removal of all of the internal organs as a single unit. I use a Sagan Saw to do this in the field or a limb lopper if we haul the intact carcass to a place with running water, so that we can eviscerate, rinse, and hang them in a cool place.
