Since I always heard it will taint the meat if leaked, I try and try to be delicate and careful when gutting the deer or hog down.
I've got the solution for that. I don't gut. I hang, skin, remove the backstraps, shoulders, and then hams. Whatever is left isn't worth fooling with. If I really want those two little tenderloins I can make a cut along the ribs and reach my hand in to get them. The gut sack never gets opened.