You never know from one day to the next in WNY what you'll have for weather during deer season. If the temperatures stay cold enough, I let the deer hang in the garage for a week or better. My garage is well insulated, so if the temps rise a little during the day, I keep it closed up, then open it a night for a while to let cold air in again. If it's too warm, I hang the deer overnight, then quarter it and put it in the refridgerator in plastic bags. I pull out the vegi drawers in the bottom, and stand the quarters up, with paper towels in the bottom of the bag to help soak up the blood. It's important that the meat is not laying in a lot of blood. I leave it for 3-4 days before cutting it up. I've done it this way for years. A butcher told me that meat,(ie. beef, venison), can and should hang for up to ten days, in a constant, controled temperature, low 30's, as in a walk in cooler, for optimum flavor and tenderness. Most of us dont have acess to this type of cooler, but the refridgerator works just fine.