No, parked at my back porch, dragged deer out of trunk and hung by neck using rope, and 3 2x4 studs screwed together like teepee. Once it completed rigormortis, i butchered it on a folding plastic table in my kitchen with a painter drop cloth on the floor. As always, sterilize all surfaces with a bleach solution and wrap meat in saran before freezer paper.
Its pretty easy to breakdown a deer, essentially you skin, chop off the head, quarter into primals, and then break the primals into roasts/cuts, trim fat, wrap. Then at the end grind any remaining mwat with beef and pork fat to make sausage or ground meat.
Oh yeah, and I shared a smoked bbq neck roast with my neighbor so why would they mind?