I agree 100% with mrbb. I have 3 suggestions.
(1. get a Colman duel fuel lantern so you can track your deer in the dark. For some reason that blood just jumps out at you in that lighting.


(2. Butcher your own deer, really isn't that hard and you can watch videos on U tube on how to do it. Take the hide off as quick as you can then you can quarter the deer and put in a fridge if you have room or a cooler with ice in the bag to keep the meat cool till you finish cutting it up.




(3. Find a different processor.


Should have been asked how you wanted your deer cuts and how much you wanted in burger. Is what a good reputable processor would have done. Would have called you before throwing meat out also so you could smell it your self.


Al