Welcome to the board aqua.
I will immediately gut out the deer after it is harvested or as soon as possible.Taging the animal is first sorry as its the law.After I get the animal out of the woods I will hang it for 2-3 days min in sub freezing temperatures to bleed out.The animal will usually taste better as well the longer it hangs.Now I skin and butcher my own deer,but in your case you can skin it out or sometimes the meat house will do this for an extra fee.If the deer is very special to you or a big one and you want to get a head mount then it will be caped out.This is something done by someone who knows what they are doing.Get a friend to help who has done this before and watch him and make some cuts yourself,best way to learn is to get dirty.Just be sure not to cut into hide or nick it.And be sure to leave enough hide for the taxidermist to work with.Sometimes the taxidermist will come to your house and cape it himself.Of course for and added fee.
Best thing I can reccomend is to get a friend,family member to come over,skin,cape,and butcher the deer yourself,very easy and rewarding.

Just remember to have fun and no question is dumb-----thats how we all learn,ask questions.Maybe someone will be able to explain this a little easier