There are video's on youtube,mainly the one by squacks,that do basically the same as I do,cut thru the tailbone & a bit down the sides,step on the flap of skin above the tail & pull up on the back legs.(don't just step on the tail-it will probably break off).To make the initial cut I cross the back feet,step on them with my right foot and push,not slice thru the tailbone.After you pull the front half off grab the "v"of skin at the belly and "pull the pants"off.I gut them different than most.I lay the skinned carcass belly up across my left leg and pinch the meat at the brisket and cut the belly meat off without getting inside the guts.The rest is done with game shears.Keep a razor sharp knife and don't let it get dull-avoid slicing against bone.I can skin,gut and butcher faster with just a knife,but use shears to save the knife edge.The knife is only used on the initial cut and to open the belly.
