It seems that there are several people on here far more knowledgeable than I am on the technicalities of complying with the game meat rules.
At the moment I have;
A supply of venison off my own ground.
Large game and basic food hygiene certificates.
A friendly butcher with vac pack facilities.
Several local food retailers with whom I'm already doing non-food business.
It occurs to me that in principle I could skin carcasses myself, thereby converting to meat under the hunters exemption, subcontract the hanging, cutting and packing, then deliver on ice to local retailers.
It appears to me that I would need to;
Register as a food business.
Construct a clean (but not chilled) skinning area. (with sinks?)
Produce compliant labelling.
Have clean transport to the butchers. (carcase sealed in plastic, very short journey so not refrigerated.)
This all seems too easy, so I must be missing some glaring pitfalls somewhere. Any ideas?