It’s better if you can partner up with a couple friends
Oh, absolutely!
My wife, our daughter, her husband and all 3 of their sons (our grandsons) hunted. So processing venison was always a "family affair."
We used to set up a regular assembly (more like a "
disassembly") line in the kitchen. One person, usually me, went out to the shed and cut quarters off the carcass and carried them into the house, while one or two other people were cutting steaks, chops, roasts and "scrap" (burger) meat. Someone else was doing the grinding, while a couple of others were weighing the meat as well as wrapping it and/or running the vacuum sealer. Processing went real fast that way.
Things change - sadly. Our daughter still hunts, but her first husband passed away and her new husband, good guy though he is, doesn't like wild meat. Our grandsons grew up too, don't live at home anymore, and are scattered across the country. So my wife and I are pretty much the whole "disassembly line" for processing big game meat these days. That's largely why we took our deer to a local butcher last year.
And we won't do that ever again! I shot that deer right under his chin as he was standing, facing me, not over 100 yards away, and I actually saw the bullet kick up dust on the hillside behind him after it passed through his neck. Yet a couple of months later, as my wife and I were enjoying a venison stew one evening, I bit down on a fragment of a bullet jacket. There was
no way that was a fragment of a bullet jacket from my bullet - which like I said, kicked up dust on the hillside behind the deer as he dropped in his tracks.
At any rate, our new son-in-law, even though he doesn't like wild meat, considers himself sort of a chef. And he makes a real good
beef, prime rib roast - which he'll make for us for Christmas dinner next month. So I guess it's a pretty good trade off. My wife and I are getting too danged old for dragging dead deer out of the hills anyway.