You have got great advice. I do the same as the others. The weather is so warm here I quarter the deer and place in a cooler ( ice chest ) fill to the top with ice, leave the drain valve open and add ice as needed for two or three days. This helps to bleed the meat. It also provides time to get to the "butcher" I use alocal meat market for my speciality sausage and " slim Jims " the rest I process myself.