I recall as a kid, my dad would take me to deer camp. The guys were great, but didn't know a lot about proper meat handling. They hunted with dogs, and after chasing a deer for several miles, would shoot it, haul it to camp on the hot hood of a truck, and gutted it when they got around to it. My early memories of venison were of extremely strong flavored meat on the order of beef liver. It wasn't until my mom remarried after I was a teenager that my stepdad introduced me to the culinary delight of properly cared for deer meat. He was adament that the guts came out before you moved the deer and the hide came off as soon after that as possible - get the meat cooled down as quickly as possible.
I recall the first deer I gutted. My gorge came up several times, but I stuck it out. Now, border line old (who am I kidding, I'm full blown old), after many times being bloody up to my elbows and many wonderful meals later, field dressing doesn't bother me any more.