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!!!!

I also like getting some of the meat made into "dry beef". This way I can make alot of dry beef gravy for breakfast at home and at camp.

Other options from the butcher?

Around here I can get...

Sausage
Hot sticks (hot or mild)
Hot dogs
Brats
Ring baloney
Dried venison (like dried beef)
Smoked venison
Breakfast sausages
Venison bacon (excellent)
Polish sausage
Italian sausage

I'm probably forgetting more than I mentioned!

I quarter it and put it on ice quick!!!! then i will leave it on ice for 3,4 or even 5 days before taking it to my processor. change the water daily and add fresh ice as needed.
from the time i have deer burger till i run out i buy no ground beef. we make everything we would with ground beef with deer burger.
maybe i am just used to the taste but deer is just a norm around here. i will go through six deer before the summer.
i guess my younger son is going to have to start helping put more in the freezer.