Sorry, I'm not going to honor this request. Living in a big city is no excuse for not butchering your own game. Bone the animal out in the field and put the meat in a cooler on ice. Leave it on ice for 3 or 4 days, checking the ice daily. Then butcher it up in the kitchen. Since it is already boned the pieces will be small enough to handle it properly.

Right now, at this very moment I have 2 does in the coolers. Got them earlier this week and am spending a few days at my Mother's house, which is in a pretty big city. Later today I will be butchering, grinding and vacuum packing those 2 deer.

As long as you have someone else butcher your deer you never know how it was handled or if you are even getting meat from your deer. Only by doing it yourself can you be sure.