I go both ways. I agree with Murdy about sausage and let the one butcher I know well do at least one whole deer into fresh sausage. It is popular with my friends and family and I really like it to. It is best to try out butchers before hand, as they all use different recipes and some sausage you may not like.
Another good thing about doing it your self is you can leave the bone out. When we hunt West Virginia we are way back and no where near a butcher. We use a skinning gamble, a tree limb, and a come-a-long. Hang the deer up side down and start at the head and cut meat off the bones and work your way up. We put chunks of meat in 2 gallon freezer bags and pack it in ice in coolers. We just keep an eye on the ice and have been in 70 degree weather for 5-6 days with no problem. I do that at home too if I don't have enough time to do the whole deer right away or get two deer the same day. It would be a good idea for some one starting out to use the cooler method. You would not be rushed to cut up your first deer.