I guess I'm pretty lucky because we bought a home that has a smokehouse out back. That's where I butcher my own deer. I used to take them to a "butcher" but when I opened a package to use, there was hair and bone fragments all over it! That was 15 or so years ago and since then I've just done my own.
I don't know how many of you might have done this but I have found it to be really good eating and have converted people who "don't eat deer." I like to take the backstraps and cut them in 1" chops. I get a bit pile of charcoal in the smoker and then, after it's ready, I place chunks of apple and hickory on it and close the lid. In addition to smoking the straps, I take some barbecue sauce and put it in a stainless steel pan, add a little honey and set it in to be smoked with the straps. Y'all might give this a try and see what you think.
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