I might have to look that book up! He sounds like a master.Get a copy of this. Guy rolls the meat right off the deer never cuts a bone.
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I mostly stopped gutting deer about 3 years ago. I learned a way to quarter from the outside, once I remove the rear quarter on one side, I reach in and take the tenderloin by hand, roll the deer over and do the other side. I couldn't do that on the S Texas ranch I hunted because they wanted to weigh every deer and age them by teeth. It is what it is.