Verify local hunting, transport, and processing laws
Wear gloves and use clean, sharp knives
Hang or place the deer on a clean, stable surface
Remove the hide carefully
Open the body cavity without puncturing organs
Remove the entrails
Save heart, liver, and other edible organs if desired
Rinse the cavity with clean water if needed
Cool the carcass as quickly as possible
Skin the deer fully
Remove the head, feet, and tail if needed
Quarter the carcass
Debone the meat
Trim away fat, silver skin, bruised meat, and contamination
Separate cuts into roasts, steaks, stew meat, and trim
Package meat in clean, labeled freezer bags or vacuum-seal bags
Chill or freeze the meat promptly
Clean and sanitize all tools and surfaces
Dispose of waste according to local regulations