I wish I could say I've had more experience cooking rutting bucks, but I don't...

I gotta go back to the guys, field dressing properly & cooling is the key. One thing my Father-in-Law advised me to do is to soak the meat for a couple of days in a cooler in brine. The brine is enough water to cover the meat, a bottle of reconstituted lemon juice, & a container of salt. Mix it up good, I make sure to put some ice in it - after the first day, pour out the brine & make another batch for night 2, then process the meat. I did this with an accidentally killed button last year & it worked great. Hopefully I can do it with a bit of an older buck this year - &/or several tasty does!!!