At $100 a pop I decided to butcher my own deer about 10 or so years ago. I learned from books and videos as well It gets much easier after the first one just give it a shot what is the worst that could happen? You could use a clean sawzall or purchase a meat saw and a good boning knife helps about 6 inches but you could use any knife as long it is sharp. It is allot simpler to dissect the deer if it is cold (not frozen just cold ) it makes it allot easier to find the muscle lines so I let it hang for a day or two if weather permits if not I quarter it and let it sit in the fridge for a day or two if there is no room I pop it in the chest freezer for a few hours. Remember to take out the two tenderloins from inside the deer cavity as soon as you hang the deer they are best eaten fresh and dried blood could taint them. I also use a propane torch to burn all the stray hairs off the meat.
