First off guts out and skinned asap. It is essential to cool the carcass down to prevent green rot (starts at the bone), the best way is hide off. Sometimes 1/4ing is required to allow adequate cooling, especially onlarger then deer game (all depends on the situation - hanging/storage/weather/etc). If hanging whole I split the pelvis to insure the hams don't touch &also prop or tie the front legs out tomin. touching (I will often release the fronts with my knifesome to make this easier/effective). Allows for airflow around the entire carcass & cooling of theinner and outer portions of meat.

I do not believe in "aging" venison, however I do believe in the benefits of "relaxing" the meat. This is the period of rigormortise - lactic acid turns to sugar. The process happens within 24 hours post mortise. So if possible i will hang the animal for 24 hours then process. If not possible to hang the carcass or 1/4'sI either pack the quarters infrozen milk jugs/bags (ICE)or place the meat in a fridge(s) for 24hours - be it boned or deboned. I don't use loose ice when packing meat as this can introduce bacteria due to melting of ice (water) mixing with blood, tissue, etc.

Last resort is hot boning and freezing. WhenI do this I simply pull my choice cuts of meat out of the freezer a couple of days before preparing themfor the grill. I cut slits in the bottom edges of the brown wrap (freezer paper) and place them on a plate lined with paper towel in the fridge to "age". I change the paper towel twice a day or as required - soaked in blood. Ground I don't worry about just process as usual.