Hopefully a couple tips. I'm not the best at dressing game and like to watch this every so often. I like to keep field knives a bit better than "paper cutting" and the assorted fillet knives for the final trim as "razors". I keep surgical gloves on hand and gut immediately after the kill. IME there is little to zero odor if the cavity is cleaned out with the guts still steaming. I'm extremely squeamish about birds. Cold turkey guts can stink like hell and I don't want them around when trimming meat. Same deal with huns and pheasant. Haven't shot a sharptail in a few years as I don't know anyone who wants the meat :
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