Well the first thing I do after the kill is to field dress the deer being careful not to cut the intestines or the urinary tract, and I cut out the butt opening, prop open the chest cavity with a stick,then I take it to a water hydrant and clean it out very well. If it is a warm day I put a bag of ice in the opening.Then I hang it for at least a couple of days, skin it, wash it againand butcher. I do all my deer that way. It just seems to me that the does or button bucks taste better than big bucks.
Maybe it is my taste buds.