In warm weather I skin deer when I get home to allow cooling.I cut them in half,wrap the halves in a game bag[cheese cloth] so it can get good air circulation and place the entire animal in the fridge in the garage.[fridge racks removed] I cut and bone all my meat because the butcher does a poor job IMO leaving the bone in steaks etc.............It has all the flavour of a workboot.A rutty buck is even worse cut that way.Weather permitting I've hung lathered rutty bucks for up to 2 weeks [hide on]frozen solid and when they were processed the meat was as good as a yearling doe.I don't skin a deer if it's cold enough to hand as the meat dries out and requires too much trimming wasting time and meat.Never ate a bad deer yet I cut!I can't say the same for others..............also shot up deer[it happens] need to be skinned and the bloodshot areas removed or allowed to drain.......Seaon just started here in AB Canada and we have done a elk,a moose yeaterday and three WT's.Doing mooseburger and a WT buck today............Harold