I've written about this a couple of times and from the feedback have learned that everyone does it differently. Go to your local cooperative extension service office and get their excellent booklets on hanging meat and on butchering it. Hanging it makes a huge difference in tenderness and flavor.
And if you follow the fascia lines, removing muscle groups one at a time, it's actually faster than using the meat saw, because you don't waste time cleaning bone chips out of the meat. I'm to the point now that I use those laser-serrated vegetable knives from the supermarket. No cleavers, no fancy-schmancy German steel. Venison makes awesome bratwurst and jerky.
A big elk is 12 man-hours beginning to end. A little deer about half that (from getting it hung on the hanging stick to cleaning up all your butchering gear.

I hang my meat 3-5 days with the hide on. I'd be in last place.

My gut (pardon the pun) feeling has always been that somewhere in the neighborhood of 45 minutes between the gutting, hanging, skinning and quartering processes would be a good goal. I never hit the target myself...

I was gonna mention that some poacher would hold this record but thought it wiser to save the comment. I didn't want to insult the legit master of the gut pile.

I will say that while in college I had a hot date but ended up shooting a deer that night. I gutted, dragged it near a mile then hung it in time to be only 1 hour late and smelling like a gut pile.

I can't remember her name but I bet she remembers mine!

It takes us about 3 minutes to get it field dressed, but we wait untill the end of the season to quarter tehm because we usually will have about 5-6 deer to quarter. We hang them with the meat on and use the big outdoors as the freezer. we just find time some weekend to cut them up and prepare for supper. We farm though so there are nights we will shoot a deer, put it in teh pickup,do chores, then go back when done with chores and use a pen light. Me and Dad have gotten pretty good at gutting from the pickup with barely any light except to see if all the entrails are out. I gues having field dressed 20 odd deer past dark in teh last 2 years helps.

Chuckles, I always hang my deer with the skin on. It keeps it dry if it rains. Also, If you take a baseball bat to the deer while it is hanging you'll be surprised how tender you can make it.

that is for skinnin, guttin, and quarterin

20-25 min skin, gut, quarter and put in ice chest...and take jaw bone out for the biologist, and do measurements and weights...that is what the hubby said :)

MB915,

There are some tricks to it. They let him start with the deer already hanging. He used a ripper style blade to cut the hide and and ax to quarter it. You don't sepnd time gutting it in the traditional manner, you seperate the quarters from the intestines and other internal organs.

That's one of us on one deer. We can both do those times ourselves

I'd prolly rank as the worlds slowest. I'm always getting a hard time from my buddies on how long & take to gut them. My best is in the 1/2 hr range just for the gutting alone-lol. I like to let them hang (weather permitting) for at least a few days before skinning & quartering.

Wow...