Big Guy has some great points. It's very simple to butcher your own deer. There are several video tapes on the subject and I highly recommend you get one, study it, and do it yourself. He's also right about the butcher just cutting it up and grinding it. One thing I've found over the years is that if you don't get that silver skin off it, it will taste bad. Period. Alot of butchers will also, on their own, mix sausage with ground venison. I'd make sure to tell them that you don't want anything mixed with it. And about 99% of all my ground venison is used for chili anyway.

mamasboy, I want that recipe!!!!