If the temps stay below 50 during the day and get down into the 30's at night I will let a deer hang for several days. If the temps are to warm I will skin and quarter the deer, placing the meat in a large cooler full of ice. I keep the drain plug open and tilt the cooler to make sure all the water drains. The first "batch" of ice will melt quickly if the meat is still warm, so I add more Ice latter and it will keep in the cooler at least a week so long as you keep ice on the meat. This allows the meat to "age" some and also allows me the option to finish butchering when I am ready. I have also found that the meat from deer done this way tend to be a bit more tender, and flavorful than those that are butcherd more quickly.