I keep the hide on and let it hang for around 3 to 5 days if cold enough. All my deer are great tasting. Favorite way to cook is to sear on high heat in a cast iron pan for a couple minutes until the blood stats to come out the top. Flip it over, throw in a cup of wine and let it simmer for about 30 seconds, kill the heat and cover for about 3 minutes. Always nice and rare and tender with great taste. Way better than the best cuts of beef.