Processing my own deer tomorrow....any advice?

100 % agree with table height as I am 6'3". Did our first one with a standard table height and ended up kneeling on the floor before we were done because my back was so stiff. Also we wrap our table with poly, give it a wipe with bleach and water and giver. Make clean up really easy, just roll up the poly and toss it.
 
I just got my first deer this week (and first hunt with compound bow). I also butchered it myself for the first time. I just did it boneless as well. It will take some practice to get good. I did it all by myself. I got a good DVD by Milos Cihelka "Wild Game Field Care and Cooking" Also has some tasty looking recipes. He recommends, if freezing, to package the meat in larger chunks and then trim all the silver skin/fat after thawing and just before cooking. The larger pieces prevent excessive moisture loss during freezing.
I will also agree with the taller table height. A good sharp boning knife and a quick way to touch it up.
Last night I "butterfly" cut the backstraps into steaks, a little peppery game rub and did them on the BBQ. FANTASTIC!!! The whole family enjoyed it. I can tell you there was a certain amount of pride in being responsible for your wildgame from field to plate.
 
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