Hunters, don't you hate it when you've bagged that stag and your partner won't let you dress it in your garage -- jeez, how much is "too much blood"? Or you'd like to turn those wild pigs that have been rutting out your parents' backyard garden into kielbasa for Christmas? You have a friend in Bobby Lee Kimmel, one of the few butchers in the Bay Area who does custom work for hunters. His customers come from as far away as Sacramento -- he estimates he processed four hundred animals last year. For ninety cents a pound, plus extra for smoking sausages and grinding hamburger from the trim (minimum order: $90), Kimmel will turn your deer or wild boar into chops, roasts, and stew meat. For those of you who can't handle a .22, his rows and rows of refrigerated cases offer everything from turkey sausage to marinated beef tri-tip. Slap that on the grill and show it who's boss, big dawg.