I have always processed my own deer. Steaks, roasts, the scraps get ground into burger. You don't need a lot of equipment. A block and tackle and a good fillet knife is all I use to bone out and cut up the whole thing. I helped my neighbor do a couple of his deer, now he does it himself too.
I tend to make my ground meat straight venison. The burgers seem to stay together, and no shrinkage.