Student,

It's not that bad, go for it. Our local processors charge a flat fee to process a deer. So I'll do a 135 pounder myself, and take a 235 pounder in and let the pro's do it. Often, the first deer of the season goes to the process so I'll get some deer burger, and the second deer of the season gets processed into roasts, steaks, and stew meat out in the garage. Also there is a weather factor, if the weather is above 40 you can't let it hang,you have to either process right away yourself or take to a pro.

Here is a video that is supposed to be good. Might want to ask your local librarian if they have one, or if they can inter library loan one for you from another library. That way you don't have to buy it. Often a library won't have something special like this in stock, but they can borrow it from a library the next state over, all for free. If you go that route you can't be real picky on which video to watch, just whatever they have on deer processing.

http://tinyurl.com/82m76