I always do my own deer meat and learned from a butcher who was a neighbor. It is important to thoroughly clean blood out of the inside of the body cavity and I try to let it hang in a cool place for 3 to 5 days if possible. I bone all the meat and trim all fat and tallow from the meat. No saws are allowed top touch the meat, just sharp knives. As far as the question of a deer being hit and dying a slow death which taints the meat I can only share my last kill. I hit the deer at 7 am and didn't make a particularly good shot. I had good tracking snow and followed it for over 6 hours. I jumped it multiple times but couldn't get off a good shot. It was getting noticeably weaker and I finally caught up to it in a bed and finished it off. The meat was really dark and I figured it wouldn’t be that good but was surprised at the wonderful flavor when I finally got the nerve to cook some up. It was a 2 1/2 year old buck. I have harvested dozens of deer and the only bad ones I have had were ones that were bow shot through the guts and didn't find them until the next day and it was warm.