I hunt in the South, so unless we get some unusually cool weather, Iusually skin and quarter ASAP after the kill. We always put the quarters, ternderloins, backstap, etc on ice. One of the practices my family has done for years is to let the meat sit on ice for several days. As the ice starts the melt, we drain the bloody water, and put new ice on. We repeat the process until the draining water turns clear. Other members of my family arue that this helps to take some of the gamey taste out of the meat. A new hunting buddy argues that it doesn't matter, that most of the gamey taste comes from the silver grissle that attaches the skin to the meat? I just wanted to get some thoughts to see what you guys think?