I don’t quite get the outrage. It’s a kitchen, right? Deer can be cooked, right? Do they have no right to use their commercial kitchen to cook up a deer? Deer isn’t poison.
Why assume they are selling it to people? I think it would be pretty hard to disguise venison as a chicken breast.
It is a restaurant kitchen; not a slaughter or processing facility.
If it was venison, no problem; no different than beef primal cuts to be further broken down in the kitchen. However, this was “a deer”...like wheeling a dead cow into the kitchen.
However, this wasn’t yet skinned; perhaps not even gutted yet. Hair & other contamination of the kitchen is an obvious result. That’s why our “butchering” is done in the barn, and “processing” is done is the kitchen, whether poultry, rabbits, or game.
If it was roadkill, unless they hit it on the way to work, there’s no way of knowing how old (as in spoilage) the meat is; nor, unless it was fresh killed & the throat cut immediately, was it bled properly.
Finally, this is for serving to the public, which requires inspection, unlike personal consumption. No way to know if the deer had chronic wasting disease; Epizootic hemorrhagic disease; was shedding parasites—fleas & ticks, mainly—as it was being brought in & skinned; or a host of other public health problematicals.
Ask your local butcher if he can use his back room to butcher & process a deer; or even use his cold room to hang one; chances are slim to none that regulations allow him to do it.
Game processors generally have to have facilities that keep uninspected meats separate from inspected.