We've always done our own deer. Just like everyone else has stated, hang em up, skin, quarter, take out the loins and straps (prepare immediately with butter, onions, garlic, and a couple eggs of your choice), cut your steaks and roasts, wash everything before packaging, grind up scraps for burger meat or dry the scraps for snacks. We usually do this on thanksgiving day or the day after (while watching a Packer game and disposing of said loins and eggs).