How do you prepare a fresh deer for cooking?
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!