There are a number of ways to sort out the rear end (can't really say that without a double entendre!
) and much comes down to personal preference and circumstances.
If you have to drag the carcass out for any distance, it�s best not open up the rear end any more than absolutely necessary, as you're exposing prime cuts of meat in the haunches to possible contamination.
About the easiest way to minimise the amount of meat exposed is to remove just the green gralloch, ie the stomach and intestines ect and leave everything above the diaphragm..
At the other end, reach into the body cavity and feel for the �exit pipe� and run your fingers along it to �draw back� any pellets and then cut, leaving the anus and bladder in place...The cut pipe work can be closed off with a small cable tie first which avoids any missed pellets falling back into the body cavity..
Once the carcass is back to a more hygienic location, the penis, bladder and anus can be removed and the pelvis split..
Some folks split the pelvis firstto do this and others start by removing the bladder ect to avoid bursting it...
For some reason, dealing with the back end seems to cause my people lots of problems (more double entendres�!
) and while it can be certainly tricky on our small Muntjac, on Roe and anything bigger, it should be fairly straight forward.
I suspect the real problem is that many hunters only take one or two deer a year and simply don�t get the practice. Its quite common to see a person especiallt a novice "step back" and let somebody else gralloch their deer, but they never really learn that way...