I've been ice aging my venison in coolers for years. I put the quarters in the bottom of the cooler and throw a couple bags of ice on top of the meat. Put the cooler in a shaded place, prop one side up and open the drain so when the ice melts the water drains out. Depending on the temps you may need to add more ice to the cooler. As the ice melts it'll run the blood out of the meat. When you go to cutting it up it'll look like pork. Never have used salt on my venison but I do on pheasant, dove, quail and geese.