Don't know what to tell you about the ice-water aging, but I do know that you should get the insides on the outside as quickly as you can. That gut pile has a bunch of nasty stuff that can ruin your meat in no time.

Depending on the size of the deer you are going to take, you may be surprised how easily one can fit into a well-organized refrigerator for final preparation later. I always gut my deer in the woods where it lands unless I am only minutes from the house, in which case I sometimes gut it while it is hanging. Either way, I get it done FAST. Then, if time or weather determines that I must rush, I will skin the deer, quarter it, and bone out the legs. I butterfly my loins on the spot, as it can be done quickly. I then put the boned-out sections into big plastic bowls that I wrap with plastic wrap and then stick in the fridge. It can sit in there for a couple of days until you have enough time to get down to cutting and wrapping. It's not all that time consuming, and is very rewarding to know that you were part of every step- the kill, the cuttin, the cookin, and the eatin. (I hold the latter in very high regard )