It is a family affair at my house to process the meat. Both the wife and daughter pitch in. My wife even takes all of the livers and gives it to one of her Pilipino friends to cook some kind of crazy meal out of it.

If I get an early bow-hunting deer, I just skin it and quarter it and put it in the freezer (we have the tenderloins for dinner that night). I usually fill by muzzle loader double tag every year and my father-in-law does too, and his brother, and his brothers neighbor, etc. So we do it all together and have a meat carving party (beers and knives!). It's really not that hard to do at all and we make jerky, brats, hamburger, summer sausage, breakfast sausage, you name it.
There are many recipes out there for and I really go for the sausages. My sister-in-law stops off at a Mexican foods store near her house and picks up about 40 lbs of pork fat to mix in with the dear. It makes for some real good tasting and tender sausage.