There is nothing wrong with what you are doing. It' s too bad that you don' t take the time and effort to process you own deer. If you did you would enjoy the taste of venison. You would not be able to tell it from beef except for the texture. Venison has a finer texture than beef. It all starts in the field with proper cleaning and carries on to the butchering. you must remove all fat ,sinew, and silver/blue membrain. This takes a couple of hours of work. A deer processor can' t take that long to do a deer. They just band saw every thing and wrap it up. Meat should be cut with a knife and the bones then sawn. If you bandsaw the meat it drags bone dust,and marrow into the meat giving it a bad taste. I debone everything and have great meat. A lot of people comment that my venison tastes good compared to what they had had before, and want to know my secret marinade or recipe. I tell them its no secret just respect for the animal harvested and care in handling and prepairing.