How do you prepare a fresh deer for cooking? I'll be getting a fresh deer, gutted by the hunter that shot it, but I need to prepare it myself.

I've heard that it's a good idea to let it hang for a day or two before skinning it, is that true?

Also how should I go about skinning it? Is there a good place to start or something I should be aware of. Can I do it alone, or is it better to have a helper?
It's easiest to skin the deer when it's still warm, but since that isn't an option let it hang for a day or two, if the weather isn't going to get above around 40 degrees F. 

If this is your first time, definitely have a helper on hand to help you hold the deer. Have a hacksaw and a sharp knife on hand. A small electric knife/chainsaw is helpful but not necessary. Growing up, this is how we did it:


Peel the hide off (start from top, go to bottom). 
Cut out the tenderloins with your knife. 
Quarter the deer with the hacksaw and bring the quarters inside individually to cut further.


Be sure to look up some more videos/articles, but it's not too difficult. Have plenty of freezer bags and freezer space on hand. It helps to have a "team" cutting up the quarters...it's not hard but it's a lot of work.

Enjoy!