I have worked for 14 years on a farm where we raise red stag and fallow deer for slaughter. We process deer and break them down every day!! Trust me when i say to hang by the rear legs. Make a cut in-between the achilles tendon and leg itself and use a gambrel,spreader,stick or wahtever else you got and hoist em up. You DO NOT want the blood in the muscle tissue (meat) draining down into the hind quaters and loins where the majority of your quality cuts are. But most importantly you want to stretch out the muscle fibers in the hinds that constrict after death (rigamortis). This is what will make your meat more tender. If posssible i would hang a deer no less than 3-4 days and more if you can. The more the muscle tissue breaks down the more tender your cuts will be.