Here's basically how I am doing it now. You lay the deer on its side or belly and make a cut in the skin from neck to tail along the spine. You cut a ring around the neck. You continue the cut down the back of the legs, and cut a ring around the lower part of the leg. You peel back the skin just as much as you need to debone the meat and put it in bags. You will only need to roll the deer on one side and then the other. The meat stays clean as you remove it as soon as its exposed. Once done removing all the meat, you can then reach in and cut out the tenderloins. At that point, any guts or fluid will not touch the meat as its already removed. No need to lift the deer, other than its handy if two guys can throw it up on a table covered in some plastic to do the work at a comforable height. Its also good practice so that if you need to haul meat only out of the bush, you can do it alone and get your meat back with one man easily.
If anyone has any hints or suggestions on how to do this better, I'm all ears.
