Worst case scenario is you end up with a lot of hamburger and not much for steaks and roasts. Like everyone said it really is pretty straight forward. Just remember, before you put it in the freezer, make sure all the fat, membrane and hair is off the meat. It's amazing how a couple hairs with keep someone from enjoying their meal later on. I've seen an online video somewhere showing how to do it also, so do a search and you willno doubt find something. At our shack, we figure once night falls and while we are preparing dinner, that's when we get the deer registered, skin it up and start deboning. When you have a couple guys it goes fast. Usually about 1 1/2 -2 beers apiece and the deer is on ice.[:-]
Dandbuck