I hunt on some land I own in La. Was taught by my
father to butcher my own game and still follow that
tradition. It usually takes most of a day to cut deer
up and package it. I usually have a lot that I turn into
hamburger or sausage patties by mixing in about 1/2
beef and 1/2 venison. After i've killed one and butcher
it I'm usually done for the season as I probably wouldn't
want/use anymore. Plus it's a lot of work.
Do the same for fish, ducks, etc.
When butchering (deer for example) I usually cut up
backstrap and hams for steak, all the other meat I cut up
into strips for loading into a hand-crank grinder for turning
into burger/sausage which I then mix with beef (and seasonings
for sausage). I personally don't care that much for deer roasts
or ribs, or I'd package some of that. I double wrap meat with
wax paper and then plastic sealing baggies and label it as to contents and year. A hand saw, hatchet, and small and large
knives are the tools I normally use.
I am meticulous about hair and will wash meat if there is any
reason to think it may need it.