If you plan on doing much hunting I would highly recommend learning how to process it yourself.

Several folks like to hang the carcass a few days to "age" before butchering but depending on where you are from this may not be an option. It is too warm for that here so while out in the field I pack the gut cavity with ice get everything cold quickly and to keep it that way till I get home. Once home I quarter and butcher. If however I plan on being out for several days then I will quarter and place in an ice chest with ice dumped on top and the drain left open. You don't want the ice to melt and then have the meat sitting in water.