BigEd -
Where in So. Va. ? Virginia is infested with my relatives, though I've been an Arizonan for 32+ Years.
Cleaning deer is a learned task, your way will be the right way if it works, I can do it in 15 minutes flat now, done 2 - 3 a year since I was 10.
I start head uphill, buck or doe. Cut from ribcage to pelvis, around all the goodies. If its not a mount, I'll split the rib cage and cut through, up the neck, if a mount, I'll cut across and behind the brisket, skin up to the base of the head rolling the skin, then split ribcage up through throat.
I roll all the innards straight down between the legs keeping everything intact, cutting any sinew left holding in the way, saving the liver and heart if intact. Then prop the chest open, get the rest of the lungs, then reach up all the way to the bottom of the skull and pull the windpipe out, cutting if necessary. This part is really messy on your sleeves.
You may mess up the backstraps the first time, no disaster.
Flip it over on the opened chest, propped with a stick f needed, for a few minutes to pick up knives and load pack, then roll it over, clean up with some paper towels and carry it out of the woods.
For Skinning, I hang em head down, I only shoot bucks so the head is removed, except I think VA requires it left on, not sure. I then skin around pulling down the skin over the rump, cutting just above, actually below since its hanging, the scent glands, until I have about 1/3 of the hide pulled. I tie a piece of rope around the bunched hide, run it under my boot and back up to my free hand, and use it to pull the hide off, over the shoulders and neck, then off the front legs which I cut below the knee, trimming as I go.
This gives a very clean carcass, save whatever mess the ol' . 300 caused, which needs to be trimmed away.
As for butchering, I don't anymore, its only $40 to $80 at a meat processor and they are much better at it than I ever was. If this is your first, get blended deer burger, the fat helps the taste, get lots of sausage made, make chorizo if they can or know how. The worked meats help get the family acquainted with the taste. Just don't get any spoiled meat, hairy meat, no flies, body fluids on the meat. Be Clean, act like the USDA or a Rabbi is watching you, it shows in the finished product. Pick a processor BEFORE you hunt.
Have Fun! My son and I leave for hunting on wendsday for 2 weeks, I WILL have fun! ( If I can stay off TDR and get my work done!) Been doin' this for 30 Years!
The First one is Always the best one, no matter how big, no matter how old! And when you learn, teach someone else, enjoy the hunt, the time in the woods, the time with your (insert hunting companion here), take the meat to the processor or cooler right away and then go back to camp, not work, it can wait, it will be there when you get back, guaranteed!
My Sons First Kaibab Buck.
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Attention: TDR Forum Junkies 
). I can't really recommend any videos on field dressing deer, the best way to learn is by doing. If somebody gets one, offer to help with gutting it, and if they don't care, ask if they would let you do it. Like I have read before here on the TDR, "watch one, do one, teach one... " The three biggest tips I can tell you is make sure you have a very sharp knife, keep the knife blade away from the stomach and intestines, and don't puncture the urine bladder. By the third one, you'll have it down. I ain't much of a chef, and I don't mind the taste of venison, so my only advice on cooking is make sure you use a medium heat. Venison doesn't have much fat in it, and is easy to over cook and become very dry. Hope this helps and if you want, pm me with any questions. Good luck with the upcoming season. 
). Then I reach up in the chest cavity, grab the windpipe and pull. This is good enough for me until I get it hung up where I can do some final cutting. The dogs enjoy it too when I wait. The hill trick is a good technique to remember especially when blood has pooled in the chest cavity. That's a good idea about pumping the legs, I think I will try that one this year. 
but the outcome is the same. 
I hate them 
... ... ... . 5 days later I had heard that the hunters were aware of the G/F knowing of their party hunting so I was curious and took a camera up to the place of killing and guess what all the elk were still there and the meat on all 6 were spoiled. I took 24 pictures of this mess and had the film developed , gave the pics to the G/F and STILL nothing came of it. 
