All good answers,the only thing that the salt water will do is draw out the blood and flavor which will leave you with a piece of, uh, well, game.

Just do what everyone else says. But first make sure your not cutting into the stomach or bladder when gutting, then cool asap. I rinse the cavity with cold water, hang with the stomach held open with a dowel or stainlesssteel rod. Hang at about 35-40 degrees for about 3-4 days (but not neccessary). Cut and get rid of all silverskin,fat and ligaments. and you should have great tasting meat. For long periods of storage I vacum pack, what I'm going to eat within a few months gets wrapped in freezer paper then put into a plastic bag. Also a freezer with a temp of about 0 or less is best. Besides you don't want your ice cream soft.good luck.