I taught myself to do a basic processing, as long as you're not hung up on having bone in chops it isn't hard. Hang the deer, open the abdominal cavity and pull out the intestines, cut carefully around the anal sphincter and remove it from the inside after tying it off to prevent contamination. The rest is simply skinning the carcass, and cutting the meat from the bone. My wife and I like roasts and stew meat chunks, so this works well for me.