allways immediatly gut your animal just dont split the briskit farther then the back of his front legs. and if youve never caped out a buck it is best to watch someone do it the first time as you can do it wrong. if you plan on letting the deer hang with its skin on i would suggest cuttin off the tarsal glands on its back legs as these will taint the round steaks if left on. remmmember you have roughly 6-10hours after kill before your meat will start to spoil. get it to a cooler if its warm. if its cool (under40) you can hang it anywhere its safe from varmits. and congrats on that buck your gonna shoot. i bet he doesnt even know it yet