RE: Proccessing?
All I got this year was one mulie doe. So I deboned it and aged it in the bottom of the fridge for 14 days. Next year, I plan on bringing home more meat and will look into a cheaop fridge from the local auction house to age larger animals.
So if you have the room, debone and age at 34-40* for 10 - 14 days and get as many steaks as you can. Use the scrap for sausage, jerky, dog food, etc.