Originally Posted by
Rhody Hunter
In the warm weather i process right away . I'll debone the whole animal and get it in the fridge or on ice . then you can age as is or package the next time you have time.
+1 Debone and put in the fridge with temp no higher than +40F, prefer +36F. Fat, silver skin and not field dressing and cooling the meat ASAP are what can give venison an off taste.