I basically skin and quarter a deer one night in about an hour, taking extra time to get a full cape whether it's a buck or a doe (we have the hides tanned).
Take the backstraps and quarters and put them in the fridge and process the meat over the next couple of nights a couple hours at a time.
I take trimmings and neck meat to the butchers for grinding and packaging.
Total time might be as many as 5 hours, but there isn't a lick of bone, tallow or sinew on any of it and it's all properly vacuum packed and put in the freezer and cut just like I like em (thin cut steaks mostly.)
I agree with Doefever, I enjoy the process as part of the hunt. It's the only part of it I'll enjoy a beer with too!
