I do everything except the grinding and wrapping of the venison.
Normally, I remove all the burger, freeze it in 5-7 pound packages, then take it to my butcher at my leisure.
I have him add 10% lean beaf (so every pound I get back is 90% venision and 10% lean beaf). The beaf added is 85/15. Make sense?
It works for us.
We turn the entire deer into burger. With a family of 5, it's just the easiest way for my wife to utilize it.
Paul K. "aim small, miss small"