Usually if they are hit in the rear it ruins the meat in the back legs. Many times it breaks an artery and they bleed internally. Field dress it: Cut circle around anus then core it so that you can pull it inward when you remove the intestines. Then slice up the center of the belly (Shallow) from crotch to breast bone taking care not to puncture the intestines(run 2 fingers inside of the belly as you slowly cut tissue between them). I usually pull out bladder 1st, then anus, intestines and pull stomach outside cavity note: you may have to slice connecting tissue inside the cavity to get it out. Slice trachea and juglar under the throat so you can pull lungs and heart, liver out. Now cut around the outside of diaphram inside the cavity to reveal upper chest contents. It is attached mostly along the spine. Cut along the spine and grab there to pull everything out that you can . Do not rip apart the liver and spleen. Wash out cavity. Hang it up. Skinning it is easier when warm if you have a place to keep it protected like a clean cold garage as not to contaminate the meat. It is easier to cut up when frozen. I usually debone the meat saving roasts, loin (sliced or whole). Good luck!
