The condition of your deer / venison was determined between Nov. 15 and Nov.26th. The first one was already 11 days old when you got it to the processor, the last one 3 days old. The biggest factor is where were the deer, and how were they handled between the time they were shot and the time they got to the processor?
    At the temperatures that you have in that area there is no way that they would keep if left hanging. We don't even accept deer in our area if they are over 6 - 7 days old and the tempertures got above 40.
    Besides that, every deer that was taken would have to be considered separately. Factors such as where in the body it was shot, how long it took to die, how long before it was field dressed, how it was field dressed, if it was rinsed,  how it was maintained before going to the processor, etc. all affect the quality of the meat.
    Keep in mind that processors are a lot like the old cliche' about computers: "Garbage in, garbage out".  If a processor receives a bad deer, chances are it's going to taste bad no matter what he does. (That's not to say that there aren't processors that over extend themselves and have good deer spoil in their coolers because they can't get to them soon enough.).
    If you shot your deer, skinned, quartered and froze them while waiting to take them in they are most likley ok. If you shot them, field dressed them, rinsed them, and hung them in a commercial meat cooler at <36F before taking them in they are also most likely ok.
    However if you quartered them, put them in plastic coolers with ice, had them sitting in melted water, not frozen solid, with varying temperatures then at least the earliest if not all would be suspect. 
    All I can say is evaluate the meat as you go: "If it smells bad, looks bad, and/or tastes bad - it's bad."
    (Then just beat it with a 9 iron.)

Good Luck,
Dave