I gut on the ground, but it is easier to gut while hanging in my opinion and quartering is easiest while hanging. You should let your deer hang for about 24-48hrs before processing it makes the meat tender.....and i dont reccommend that you wash your deer out unless u absolutley have too, i.e gut shot. Water creates bacteria and u could find yourself with some spoiled meat and a trip to the hospital, i dont even put ice bags in my deer unless its double wrapped in plastic so the water and prespiration dont get in the carcass.