Been cuttting up deer since I started hunting them with my dad, the equipment is minimal the biggest problem is grinding the trimmings for burger, over the years we gathered all the equipment needed to do the chore, he passed a few years back and I built a building dedicated one end for a butcher shop, all stainless steel bench,stuffer, hobart grinder, meat saws and knives along with a smoker he made that will smoke 60 lbs of sausage at a time, dehydrator for jerkey. It is not a hard process. As Bushfire said I consider it part of hunting and I know the meat is mine and processed cleanly. I have seen deer processors with piles of deer laying on the ground waiting to be processed and who knows whos other meat is in the burger besides yours, Time wise from the field dressing to skinned split down the back washed out with clean cold water and in the cooler has never been over 4 hours. if you do not have a dedicated butchering place find a folding table thats pretty well constructed, a hand grinder a meat saw and a good sharp butcher knife and a 5 gal. bucket of cold water I think you will be surprised at how well the process goes. I have cut up antelope in wyoming with the equipment mentioned under a wagon shed. Good luck.