"Three days? Two of us turn a deer into serving portions in about four hours using a couple of knives, sharpening stone, hacksaw, freezer paper and tape. We could do it in less, but we're fussy about keeeping the fell, tallow and deer hair off the meat."
Exactly! The last deer I helped my husband process, though, I was 3 weeks postop from a Cesarean section, so I couldn't help with any of the really heavy work - I just cleaned the meat, wrapped it and put it in the freezer. With all the nursing breaks for the youngun, it took us about 8 hours to get it finished.
I know what you mean about being fussy about cleaning the meat well. Nothing worse than hair and debris left on meat! Yuck!
Make sure you get as much of the tallow (waxy fat) and fell (gray connective tissue) as you can as well. That adds to the gamy flavor. Our venison is as mild as the best beef.