There's CT people who advertise butchering deer, but I don't have any of theirnames handy.
Here's a deer procesing video that I found: https://secure.kentucky.gov/Mall/Store/7803440a42df458c815d9db55890b738/Home/9ed1752ec2f5417282de7dd895c43227/

I hired a home butcherin the New Hartford, CTarea close to where I was huntingfor the first couple of times, and by watching him I learned how to do it myself.
You definitely need a pully with the hanger(gambrel), to hoist up the deer.
Also, you need freezer paper and zip lock type freezer bags, so the meat will last longerwithout gettingfreezer burn.
A meat grinder is a real plus for grinding meat scraps.
Some people debone the meat and put it in the refrigerator for a couple of days (or longer)to age the meat a little, but that's optional.
There's books about dressing a deer and the care of game meat, sometimes found at local libraries. You may have to go toa library in a nearby town to find one.
And basic field dressingtechniques arealso usually a part of the Hunter Safety Certification course. Maybe you will meet a friend or other localhunters who can identify deer butchers in your area or canhelp you themselves.Try askingat anyarea gun shop orgun clubmembers you find shopping therefor specificinfo.. Just stop in and ask, and keep trying until you find someone.
Do you know how to field dress a deer?
Once you refresh yourself with what you need to do from your course handbook, you'll quickly develop theability to do it when needed as long as you are prepared.
Having rubber gloves along with you in the field, along with somecloth ragsand some plastic bagstostore them in afterward helps.
And buy acheap deer harness to help you drag outa deer, and a sharp hunting knife at least 4 to 5 inches long.
And don't forget to bring string or wirefor attaching your tag to the deer.

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