Excerpt from an article on venison care. Same thing is taught in hunter safety etc etc etc
The meat should be kept clean and dry throughout field dressing, cold storage and aging processes. Soiling and excessive moisture increase the likelihood of spoilage.
ANother
[*]
[*]Wipe out excess blood in gutted cavity with a paper towel or clean cloth and clean water. Use as little water as possible, because damp meat spoils faster than dry meat. [*]