$160 for processing two whole deer is inexpensive. You will likely get what you paid for such as the packaging. Your meat will "burn" in the freezer if not vacuum packed. I de-bone my deer keeping the tenderloins, loins, a couple roasts, and some grinding meat for myself. The rest goes to my favorite processor for salami, sticks, and brats. Costs me an average of $4 per pound for the processing.

My advice is to leave it as is and enjoy. Thawing and repackaging will be a pain in the a$$.

Before cooking, I generally soak my thawed meat in water or saltwater baths for up to a few days before cooking. Change the water each time it turns bloody. Buttermilk is used as well. Some use Dr. Pepper.