Hang from the back hocks and skin immediately. I have found the sooner you get the animal cooled in and out the better the taste on the table. I also will bone asap and freeze if the weather is not cool enough to keep the meat from spoiling. Seen many a animal rot from the inside out due to guys thinking it was cool enough to leave it hang.

I know many butchers who say curing wild game is just not essential and a myth, the only thing it promotes is skrinkage and skinned over muscle. Since I haven't found a difference from hanging for a a few days and butchering on the spot in taste, I tend to agree with this thought. I remove all the fat, hair, damaged meat, bone and to the freezer. Does sometimes make for a long day, but it is done and I know it won't spoil hanging.