It's really a pretty painless process to do yourself. I hang them in my garage. Skin the deer. Debone the hindquarters, take out the straps, take out the inside loins, take of the front legs, trim excess into cubes for stew meat and throw it all in the extra gigerator in my garage. I come back when I have time and cut into steaks, roasts, leave whole, or whatever the heck I want to do. You can have a deer skinned, quartered, and"on ice" quicker than you think when you get the hang of it and develop your own system.
The best tip I can give you is trim all the fat and membrane and make sure it is very well rinsed before you package it.
That's the best tip of all. Deer fat aint taste no good [:'(]