I’m in the midst of processing the venison. Everything took longer than expected to thaw, plus, I’ve been working on this on my own,as Matt’s at work still. So far I have all 4 haunches divided, cleaned, and packed for the freezer. I also have a lot of the silver skin off the meat intended for sausage. I’m waiting on Matt because grinding meat is a two person job, and so is stuffing sausage (har har).