I'm not cheap, but learned over time it's just easier to do it myself and no one does a better job than the hunter whenit comes to butchering. Never understood that gamey taste thing. I let mine hang a day or two if weather permits. Keep my butchering area clean and get the meat wrapped, labeled and into the freezer right away. When cooking, I marinate it for at least 8-24 hours and never, ever overcook it.