Frankly, I consider it just another gadget to have to drag along, or forget back at home. I use a pocket knife to field dress deer, with a Ft. Meigs Style 4 oz axe to cut through the sternum, and the hip girdle. With the hip girdle cut, its no problem to cut the lower bowel from the tissue, and then remove the entire intestine and bowel with the rest of the discarded organs. I use the short bladed pocket knife to cut the esophogus off at the top of the ribcate above the lungs, and then pull the lungs down and out along with the guts. I save the liver, heart, and tongue. I am not fond of kidneys, and I don't know a good recipie for Tripe, so I don't save the kidneys or stomach. I also don't care to use the intestines to make cordage, or the spleen to be a water proof bag. I am told that some people eat the lungs, but I have never seen a recipe.
This is a tool for catching and pulling the intestines out of the anus so that a section of the bowel can be caught off, and the rest removed by pulling back inside and dumping it out at the end of the field dressing, or gutting process. Most of the deer I have cleaned have feces close to the entrance of the anus, so I don't see how this saves you from the stink or the mess, frankly. I use a very sharp knife to cut the skin all around the anus, and then pull the intestines and bowel back into the torso before dumping it out. I think I keep the mess to a minimum that way.
