I've done my own for over 15 years now. It is not all that difficult, and it guarantees better quality meat than a processor's band saw. The bone chips that get pulled through the meat by the saw taint the meat.

You mention grinding in your post. Many processors grind venison in batches, so you're getting some of yours mixed with who knows what, maybe a gutshot deer that was handled wrong.

Ground meat generally gets thoroughly cooked. I grind some for a chili or two, and cut most of the front shoulders into stew meat, but mainly roast whole cuts and steaks on the grill. Nothing wrong with grinding, but if you don't save some whole cuts currently, try it. Season with a dry rub, or simply salt and pepper and cook your roasts such as the loin, a top round or a sirloin tip to 120-125 degrees internal temperature, wrap in foil, and let rest for 15 minutes. Then slice and enjoy a nice piece of medium rare venison.