Gutless. Make the big cuts to the bones on the quarters to let a little heat out. Bone it out after it's all broken down, away from the carcass, in a nice clean spot, after my hands and knives have been cleaned, and I've had a chance to take a break. Usually just prop meat on every convenient tree branch around to cool while I work, in game bags if flies are concern, otherwise just hang it over the branches. Try to get the head uphill if on a steep slope. Tie it off with paracord so it doesn't slide down the hill or knock you over. Use a Tyvek ground sheet under it to keep clean. Skin the full top side off, including the neck, and take the neck meat off at the same time as the front quarter for each side (also the backstraps and tenderloins). Occasionally will open up the gut bag after the first side is done, if I'm on a nice steep hill and can let it slide out of the way easily using gravity to help (Only if I can't get it flipped over, or am struggling to get the tenderloins out, ie muddy, snowy, hung up in trees, etc.) if I can't get it flipped over solo because of positioning. Leave the head on until the end, the antlers make great handles for positioning. Carry 100' of paracord and a titanium Pack-A-Pull, which is used mostly if I need to slide an animal and need better control of the cord. Set up a tarp overhead for shade if it's hot and sunny, if possible (Carry a little 4'x6' sil tarp for this, packs about the size of a coke can and weighs nothing).