I don't go that far. I feel the most important thing is how well you care for the deer once it's down. I gut it a soon as possible. I like to get the meat cooled down fast as well. I rarely hang a deer as the weather isn't useually cold enough. When I butcher I cut all the fat off, as well as the " silver skin" and anything that doesn't look good. It takes time, but my venison is almost always excellent. One more thing, never never never ever over cook it. pink in the middle makes for some excellent steaks and roasts!

TAKE YOUR KIDS HUNTING AND YOU WON'T BE HUNTING FOR YOUR KIDS