I suggest processing it yourself...it's really not difficult. I have been doing it for many years and just did one on OCT 28th a 5-point and I am 65. I strt by draining and catching as much blood as I can to use to train my bloodtrailing jagdterrier Minnie. I put it into small plastic cups and freeze it until I lay a blood trail for my dog to practice. Since we don't eat organs I just skin it, remove both loins (Backstrap), remove the neck for stew meet, remove both front legs and both rear legs. The ribcage and guts I just bury...no mess no fuss. Then I put the above parts on butcher paper in the bottom of a refrigerator to age for several days, depending on how old the deer is and how it was taken. When I dog hunted deer it would tast 'gamy' if you didn't age it, but a standing deer shot that only runs a hundred yards or so won't have the addrenely pumped up so won't have taste gamy. Then I take the parts out and seperate each major muscle group, carve off the outer encasement membrane and slice into steaks the large muscles and into stew meet the smaller muscles. Of course the loin goes into the steak pile. I trim the neck meat for Chili. Then we package it using a vacuum pump machine and freeze it. I then saw up the leg bones and throw away the joints but keep the rest for my bloodtrailing Jagdterrier Minnie. I drop them into my LP fish cooper for a few minutes, drop into cool water and then cut off excess meat and put one or two bone sections in zip lok bags and freeze. Good Hunting...and processing!

Here's a start. Hope it helps some

http://www.riverratt.com/huntingbutcher.html



http://www.remington.com/NR/exeres/0...ookie%5Ftest=1

http://www.indianasportsmen.com/foru...=&threadid=201

http://www.ext.nodak.edu/extpubs/yf/foods/he176w.htm