The only reason I use water for field dressing is to clean the inside chest cavityand wash excess clots out.
Not saying your wrong, and not saying I'm right. Just a suggestion. I never use water. I field dress the animal, and if the temps stay below 40 degrees, I'll let it hang two or three days, head down, to bleed it. Tenderizes the meat really nice
! Warm weather, I'll quarter it, cut out the rest, and let everything sit in the fridge for two or three days. Let nature tenderize your meat Water does nothing for the taste, and can actually taint it. Not always, but why take the chance?