I lived in a city and butchered mine. Like was said above. Skin and quarter in the woods then place quarters in an ice chest and put ice in it. I like to leave the drain open so that the meat is not sitting in water for the trip home. Then research on You Tube how to butcher one. I find that I don't have as much game flavor that way as i trim all the fat and silver lining off and I know exactly how long the deer has been dead before I froze it. In all it takes me a couple hours. The only part that is a pain to me is the front legs and lower part of the legs. Those pretty much get ground up. Also don't forget about the neck roast. In my opinion that is the best meat on the deer. You normally dont get that from the processors, at least not around here.