My family and I have been killing deer for a long, long time. So most of the local butchers who use to cut up our deer have either died or retired. There are still a few around, but I don't know them personally and wouldn't trust them to take care of our venison right. Then there are those massive meat cutting operations where they take in hundreds of deer every year. All the venison those guys butcher goes into large bins and the meat the hunter gets back is based on a percentage of the weight of the animal he or she brought in - you take your deer to those guys and you get back meat from Joe's, Fred's, Barb's and Kathy's deer. You might get some of your own if you're lucky.
Consequently, we've been butchering our own for the past ten years or so. It's not that difficult, especially if you get yourself a good meat grinder. Our's is the KitchedAid one that attaches to our big mixer - we got a coupon for a free attachment when we bought the mixer. It works great!
Mostly we cut our venison into steaks and chops. The backstraps are kept separate of course, and we save a couple of packages of stew meat rather than grind it into burger. We're not fond of venison roast, so we cut very few of them. However, a couple of deer bones with a little meat left on them to simmer all day in a pot of pinto beans is hard to beat. And my wife's chicken fried venison steak with biscuits and gravy is like the 30-06 of meals - if you ever have it for dinner, every meal you have from then on you'll compare to that one. As Art Eatman said, recipes are for another thread.
We absolutely do not add beef suet or fillers of any kind to our venison burger. We didn't even let the butchers do that when we use to take our deer to them to cut up. Instead, what we do now is the same as we did then - we package the pure venison burger in one pound packages and we buy the cheapest beef burger we can find. The beef burger we buy is the 70/30 stuff I think, and it comes in 5lb "chubs." We divide those "chubs" up into 1lb packages and freeze them. Then when we make a meal which requires burger, we get a pound of venison burger out of the freezer plus a pound of cheap beef burger, thaw them, and mix them together. We mght use one pound of the mixed meat for burgers one night and a couple of nights later use the other pound for spaghetti. Or if our daughter, our son-in-law and our three grandsons are coming for dinner, two pounds of burger might feed us if we have some side dishes.