I hang un gutted deer up by hind legs. I cape and pull hide down to neck. I cut out back strap. I ease in and get tenderloins, cut out front shoulder sometimes...most of the time that area is mulch and not worth the hassle. I then cut around the hip bone untill the carcass guts and remains fall into a 55gal drum cut in half. thats it 30 min job
I just last year started cutting the ham meat off the bone while hanging makes it a little easier when it comes time to cut up.
I then put in cooler of ice and salt for 3-4 day's before cutting up. Draining water out and refill with Ice every afternoon.
Grind with high fat beef for burgers,sausage and sgetti sauce. I keep some big hunks of ham for smoking, I butterfly backstrap for bacon wrapped steaks etc.
we have doe problems and I take 6-8 does a year, my wife take 2-3 does