My local meat market processes deer. They had a notice that they were not taking on anymore deer due to way more than usual being dropped off. They said that after 12/2 they would take more. This was also mainly due to lack of help and the Thanksgiving turkeys and such that they do. I just de-bone and cryovac my meat and stick it in the freezer. After the season is over and things at the butcher quiet down I take it in. I also don't have to worry about mixing my meat with other. I use to spend time butchering, grinding, stuffing and smoking sausage. I quit because I can get it done with less hassle and more time to do other things. It really does not cost me that much more by the time you add in ingredients, time and such. YMMV...
