We've always done our own deer. Just like everyone else has stated, hang em up, skin, quarter, take out the loins and straps (prepare immediately with butter, onions, garlic, and a couple eggs of your choice), cut your steaks and roasts, wash everything before packaging, grind up scraps for burger meat or dry the scraps for snacks. We usually do this on thanksgiving day or the day after (while watching a Packer game and disposing of said loins and eggs).

Worst case scenario is you end up with a lot of hamburger and not much for steaks and roasts. Like everyone said it really is pretty straight forward. Just remember, before you put it in the freezer, make sure all the fat, membrane and hair is off the meat. It's amazing how a couple hairs with keep someone from enjoying their meal later on. I've seen an online video somewhere showing how to do it also, so do a search and you willno doubt find something. At our shack, we figure once night falls and while we are preparing dinner, that's when we get the deer registered, skin it up and start deboning. When you have a couple guys it goes fast. Usually about 1 1/2 -2 beers apiece and the deer is on ice.[:-]
Dandbuck

That is a great idea.

After paying $212 to have my deer butchered and made into jerky and sausage one year I knew that was my last time taking it to a proccesor. Most places around here are like $80 just to have your basic cuts. We do it all ourselves. It really isnt that hard and if you know what you are doing you can have it cut and packaged in an hour or two.

Its pretty standard just as everone stated, definately hang it as it makes it much easier. It would help a lot if you could have someone experianced step you through it the first time. The one thing I would add is get the skin off it ASAP as soon as you get home, helps the flavor and lets the meat cool faster...and less chance for hair to get everywhere....since i hunt a more northern climate, i can let it hang untill cool most of the time.

Sounds like your pretty good at it. Who showed you?

For those of you that want to start making your own hamburger and sausages this grinder is very inexpensive and will definitely get the job done.

http://www2.mailordercentral.com/lemproducts/prodinfo.asp?number=R341

I started doing my own last year. I use to cut the meat off then have it ground at a local shop. Bought my own grinder at Christmas last year. One thing I do different then most here, I use a Tupper Ware container that will hold 1 pound of ground. I lay plastic wrap over the container, pack in the meat, then wrap the meat in the plastic. I then wrap the meat in freezer wrap. Meat that has been in the freezer for 10 months is still in very good condition since it is protected by a double layer. Thebutcher who did my antelope in Wyoming last year double wrapped the meat and it has been excellant. I bought a digital scale to weigh the meat this year for when I mix the spices for breakfast sausage.

First I quarter the animal and I have a spare fridge that I use to cool it down aasap and I let it in there for about 3-5 days and then I butcher it. I do not worry about a cool room because I only pull the peices out of the firdge that I am butchering at the time. this works great. Next best thing to having a walk in cooler in my opinion.

Check out this video:
https://www3.dgif.virginia.gov/estore/proddetail.asp?prod=VW250