Gut the deer... there isn't that much too it and doesn't take as long as you think.
Hang the deer for as long as you can as long as the temperatures right for it... I do less than 60F outside....
Processing your own deer is a good way to waste a 12pack and cut your own steaks. Be proud of it...
I wash the meat off in water... I've never seen or heard of anyone soaking it. I've never heard of not removing the guts from a deer either... it will ruin the meat if you leave it in there... whoever told you that is full of it.