ORIGINAL: JB55

Best thing to do is put it on ice ASAP. I take the front shoulders and the hams and leave the rest for the buzzards. If the guide butchers it, put on ice immediately. Drain every day and add more ice as needed. After 2 days, add a half cup vinegar and a half cup lemon juice. After 4 days, do the same. I keep them on ice for 6-7 days. The vinegar and lemon juice will take any gamey taste out.

Jeff