Way to go!! Like said above if you decide to butcher your deer yourself, first get the guts out ASAP, then remove as much fat as possible after skinning. Some folks like to leave them hanging a few days after the kill, but depends on the temps.

I work my deer up as soon as I can. If you take it to a processor, you will have better tasting meat if they don't slice any bones, like in making chops or steaks. The bone marrow leaves a strong tainted taste. IMO

You probably already know this, but just in case....