Just to add to what the others have said. Cut the leg off below the tendon and attach the tag as in the pics. Depending on what kind of car you have, a rubbermaid tote or two may help for transport. A small one would hold the backstraps and liver/heart and trim. A larger one for the quarters with the bone in.
I would also recommend you cut your own. with an animal broken down the way yours will be it is an easy job. Youtube or google for your cuts. Making a mistake will not make you meat inedible, it will only bring it to the quality level of a professional butcher.
It's a joke people. Some of my best friends are flesh peddlers.
I cut the back straps into thick steaks. Take your time and peel the silver skin off using a sharp filet/boning knife. Go slow and you'll be fine. Then cut across the back strap whatever thickness you want.
I bone the neck in the field. Bone the front quarter for stew or burger. Anyway you get the meat off the bone is good. Venison stew is excellent.
I bone out the hind quarters in one piece, then break down into a couple roasts from each hind. You can also use this for jerky if you have a smoker.
All the trim goes for stew. meat, pie or burger.
Take your time. A deer is isn't very big so you won't end up with a lot of boneless meat, but you will have a sense of accomplishment doing yourself. It will get easier each time.
??-field quartering? Pretty confused-??
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