I leave about a 4" piece of the pecker on the largest ham piece of meat. It is easy to do, since the pecker is held onto the inner thigh with a thick membrane. I have done this more times than I can count on moose, elk and especially deer.
Removing the hanging tendors from the inside top rear of the animal (in front of the rear legs hanging from the back bone on each side) is very easy when boning an aniamal without gutting it. When you skin up the flank, cut a slit in the membrane between the last rib and hind leg. Reach in and cut the tendors off. There isn't much too them, so I don't bother with them...usually. Once all the meat has been cut off one side, roll the animal over and do the same to the other side. The whole process starts by splitting the animals straight up the back from tail to the base of the skull. Pull the skin from the back down to the belly. Trim off all the meat on the legs, ribs and shoulders, then cut out the back straps. Roll the animal over onto the other side and repeat. It goes very quick with no mess or guts to slip around in. I have deboned several deer in less than half an hour start to finish. Elk take about an hour and a half, if someone is helping. Moose take about 2.5 hours to debone. I much prefer to haul out deboned meat on my back, rather than have the heavy bone, head and hide (it makes more trips too). One of these days I will get an animal I can drive a 4 wheeler too <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> Flinch
