Once reaching the mid-point of the hams, make a 45-degree slice toward the bottom of the quarter.
Now the gutless part – Use your knife to cut the connective tissue at the base of the gut where the hind legs join. Carefully cut the connective tissue out of the way, letting the gut collapse down into the deer’s intact chest cavity. Keep cutting until the inside loins are exposed sufficiently to remove them. The gut will be completely intact within the ribs and chest cavity. To get at and remove the inside loins, use the tip of your knife to separate the top of the ribcage from the top of the back. Pull slightly down to expose the loins and remove.