I hardly ever field dress it or skin it, I simply take out the back strap and the hams sometimes I'll get the shoulders and keep in a cooler with ice and change daily for a week, then I'll process it. I do that will deer too, fast and easy. I've only taken two deer to processors in my life and both times I wasn't happy for what I had to pay.
I have skinned smaller ones to cook whole.
Falcon is right, cut the throat as soon as you get to it helps get the blood out fast.