8ball
GEEz, I know where you are coming from, deer had a dozen legs, butcher gave you lots of soup bones. I wouldn't let a slimy theiving butcher-locker near my meat, ever again.

Your problem: There is no quick-fix other that you yourself buying another freezer.

Minute you bag that critter, you are totally commited. Where you live, you should be able to hang it outside (in the shade shade) unskinned for a couple/three days and with a tarp or something draped over it.

Deer aren't that big to get rid of.
Buy you a meat cutter (Hunter's style) book.
Buy some butcher paper and tape and string.
First few times it will seem awkard and not right.
Get a cheap meat (hand-crank) grinder.
Yea, you'll need a bone saw of sorts too.
In no time you'll be rolling off roasts, labeling and ready for the freezer.
Peel off all the scraps for hamberger and/or stew meats.
I like a good weighing scale too.
Granted, it will take a good hard couple/three days of work to finally get it all done and mess cleaned up.

Push comes to shove timewise after it has hung (tenderized) for a few days, skin it and quarter it. Hack them legs off. Dump in the freezer and work quarters as fast as you can get to it. By the time you debone what you will, 100 pounds of meat to contend with.

Buy a Home Canner too. 3-Lbs to a quart jar, one load and you got rid of 20+pounds that will never need freezing.
alliedkenco.com <--- Buy a cheap stuffer and plain blank hamberger bags with a crimper & rings to seal them shut. Final produck will look like storebought in nice heavy-duty bags.
I just finished off a deer yesterday making 20-Lbs. of different Sausage types.
Everytme I do it, it gets easier and faster and not such a drawn out job to do.
Home Canner, Weighing Scale, Grinder, Stuffer<--- I look at that stuff equally as important as buying that gun and that Hunt to go on.
nohunt