Many years ago I used to be a member of a deer camp in a very remote area of northern Vt. Other members were some old guys who were kind of set in their ways. I shot an 8 point buck and took it home to process and on the way back to camp saw and shot a doe since I had a permit. I brought the doe to camp and figured we would be eating well since we had about 5 more days of camp. I cut out the tenderloins and the started to take the different cuts off the deer. One of the old timers said no way I am eating that. It has to hang for a day or more or else who ever eats it will get the runs. I said no problem you better find something else to eat since we will be eating fresh tenderloins for lunch and steaks for supper. He was a hard head and went out of camp muttering something about kids who didn't know what they were doing. He came back a couple hours later and my doe was quartered and hanging with some tenderloins on the griddle. He pulled out a grouse and said that was what he was going to eat. I guess he hit it with his truck. We ate deer tenderloins and he ate a grouse with tire tracks on it. We all had a good laugh over that one. For the record he ate steaks for supper and finally admitted he was wrong. As to your question...in the field I am not bothered by going from knife to pan but when I process a deer at home I usually eat something like take out pizza for supper that night.