Both businesses that you're looking at should be considered skilled trades, which will require schooling or hands on training. I believe there are several Taxidermy home study courses that are available either through the mail or online. You could also look into taxidermists in you area and see if any would be interested in taking on an apprentice.
As far as venison processing there are several different levels of processing to consider. Ranging from the basic "hack and sack" business that does no more than cut it into basic cuts, labels it venison steaks, chops, and roasts and hands it back for a lower price. Up to the gourmet processor that offers oven ready, marinated, and either fresh and/or smoked sausage items at a higher price and with greater time invested. The first type of operator may have picked up his/her style of cutting from a relative, a video, or just from cutting up his/her own venison, while the second may have years of professional meat cutting experience.
One thing to consider is that the taxidermy business can be done year around where the processing side is usually limited from opening of hunting season to maybe four to six weeks after the close.
Your best bet is to contact your state department of agriculture food safety division and ask them whether wild game processing needs to be licensed in your state. You should also check with your local township to see if they have any zoning restrictions.
No matter which business you decide on, expect to invest both time and money if you expect to be successful.
Good luck,
Dave & Ruth
D & R Processing.
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