If you're interested...
...PM me. I've got a video that's worth watching and I keep it on Google Docs for sharing purposes. My deer don't enter the house unless they're already in the cooler on ice.
Hang n' skin.
Debone the large groups and some trim into the cooler on ice. Hams, Shoulders, Tenderloins and Backstraps. Those are the large pieces. Everything else is trim for burger, stew meat.
Skeleton, Hide, Head, Entrails.. all stays in the field.
Beyond that, it's literally a couple of hours on the kitchen table with a good sharp deboning knife, cutting board, freezer paper, tape. I did it all myself the first time. Never used a processor/butcher.
NRA fo Life Member