Venison has always been our main table fare. It's all in the processing and a good start is a clean kill. Cooling the carcass down immediatley by gutting and skinning is what I try to do.
After he's dressed I wash the carcass down good and will keep it on ice and water in a large ice chest. Drain the water out daily and retop with ice and water until the water runs clear.
The butchering is where a lot of folk mess up in my opinion. Get all the tallow, nerve, and membrane off. . . .if it ain't red meat, get rid of it.
I go a little overboard wrapping for the freezer. I vacum seal mine and then double wrap it in freezer paper. Tastes good from one season to the next and folks are glad to take it when we clean the freezer out for the new meat coming in.