I agree gutting on the ground, skin and butcher while hanging is the easiest method. That being said it can be done and I have personally done it, although usually bigger game like elk or moose. A deer is much easier to do than these beasts but it also rarely presents itself as the prefered/only method either. In my case doing the ground bone out - I skin the one side then remove the rear ham and front shoulder, roll the animal onto the hide flap and do the same on the opposite side. Once this is completed remove the bstraps, tloins and other meat like neck, trim, etc. As mentioned not prefered but could be done in a pinch, it is also much easier to do with an extra pair of hands and you need some sort of meat bags for carrying out the semi - butchered product. In our case we use wet bags for hauling deboned meat out of the bush.