I skin'em, gut'em, then quarter'em, all within a hour or so of the deer hitting the ground.
It's not cold enough here to hang deer outside, there are lockers I could take the deer to but I don't feel like the hassle. I put the quarters on ice in a cooler for a few days, taking care to drain the water and replenish the ice. I debone and wrap it myself then put it in the freezer.
I've been feeding deer processed this way to many hunters that have grown up hanging deer and have had no complaints. Some of our cookouts might have 6-8 lbs of deer grilled along with chicken and steak. There is never any deer left over, must be doing something right.

Mark in SC