Kelly’s market just down from the airport on plank. If Russell San Angelo is still running it. Been a family business for at least 2 generations. He’s a hunter and has the sausage thing down and also knows how to prep and process game the right way. I’ve always found his prices more than fair.
He will cut and pack any way you ask, the cost is less for bulk packing.
Gut and quarter it yourself and take out your blackstrap/tenderloins then bring the rest to tremontes and have it processed into ground meat and/or sausage. I'd suggest their jalapeño cheese sausage. It's the best I've ever had.
I do my own and if you want to learn how, I'll be glad to show you. I've got all of the equipment, Cutting boards, knives, grinders and vacuum sealers. It's a whole lot cheaper and you get better quality and you know you are getting all of YOUR meat back.