I'm thinking of butchering my own deer this year. I can get it quartered ok. I have questions about how long I have to deal with the meat. 1) Propper package for freezing. 2) How long to work with it before the peices need to be froze. 3) what do mix with ground venison I'd appreciate any advice. Around here I pay 90.00$ to have a doe butchered. Wanna kill these ads? We can help!