I clean my own pheasants obviously but when it comes to butchering deer, I have never done the whole thing. I used to help my uncle skin them and process them on my Grandpa's farm. I used help Dad process beef so I figure it is pretty much the same. The past few years have been short on time for deer in ND. I only get one tag so usually it is get a doe, get it to a local butcher and pick up the sausage/jerky a few weeks later. However, I think part of the experience is learning to do the whole thing on your own if you have access to facilities/tools. What do you prefer/do?