Can't speak to deer, but have butchered sheep, goats, pigs, and beef. Basically effort is proportional to size. Big hogs are work. So is big beef. After years of practice I think I can do a 400 lb pig in around 1.5 days? https://twitter.com/SteadyPilgrim/status/1254956593684283392 …
Yeeeep I hang and butcher in my garage when temps are 35° +/-. Want to do that other times of year and you need to refrigerate a whole building.