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I and my hunting partners are meat hunters first, trophy hunters second. We always try to "hold out" as long as we can into the season hoping to connect with a trophy buck, but in the end we make sure we have meat in the freezer.
Saskatchewan is divided into zones with different limits and tag requirements for many. A single hunter can have (by straight purchase or by draw if you're lucky) either sex tags for both mule deer and white tails as well as "non-trophy" tags for both species. When I and my most frequent partner had our kids hunting with us, we often had tags for many more deer than we could possibly eat. We won't shoot deer we aren't willing to eat ourselves.
We often deliberately plan what we want at the start of the season. If we have multiple tags (almost always) we will all discuss our meat requirements and make sure they are filled while preserving tags for as many of us as we can to prolong the season and enhance the chances of finding some good antlers. Often our plan will include a fawn or two to use tags, but keep the meat pile appropriate. I see no problem with selecting any legal animal that is suitable for your meat requirements. Hunting is supposed to be about food.
Once our meat is secure, we become trophy hunters and often end the season with unfilled trophy tags. We donate or sell all our hides. We do all the processing (including making our own special sausage and jerky) ourselves.
If the CSI crews were to examine my house they would freak. I bet there is blood trace all over my basement and my garage would look like a mass murderer's home base. Many deer have been processed here over the years. You are right to consider the problem carefully.
There is no way to cut up a deer without making a mess. If you have no suitable place to do it, I think the only solution is to take the carcass to a processor and pay the price. There are some around here that will even skin the animal for a price. I suspect you could pay for a lot of deer processing before you would have paid for a garage like mine to do it yourself.
There are organizations around here that take deer meat for charitable causes, but I know of none that will process the deer themselves; they all want just the meat. Some meat processors will take wild game, some refuse. You will need to do some research for your area.
We believe in using everything suitable from game animals. There is something important to be learned by experiencing the whole food process from the actual killing to the dining room table. It makes food real in a way many people don't understand. I hope you can manage a method that will work for you from where you are.
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