Fall and winter are particularly busy times for many small meat processors who process venison. Venison processing is an important part of their yearly business and contributes significantly to their bottom line.
Meat processors receive venison in a variety of forms; whole carcasses either skinned or unskinned, bone-in pieces of venison and boneless venison. I suggest you establish a policy of what forms you will accept. I like either carcasses that have been eviscerated but not skinned or boneless venison. When receiving carcasses that have not been skinned, skin the carcass then trim any contamination such as bruises or damaged meat prior to thoroughly washing the carcass. After letting the carcass drip for a few minutes it is advisable to then spray it with the same antimicrobial solution you use on beef carcasses.