rub some (dry) concrete on it, this will remove the hair...let your animal hang in a fridge until the rigor goes away (very important), then quarter and cut how ya want it. i usually leave the back strap on the back bone, and cook it whole...mm mmm good...usually do hog legs on the smoker followed by burnin on sum umteen layers of a good bbq sauce. tender loins keep for your self , dont share these...grrrrrrrrrrrrrrrrrrrrrrrrr

I agree, I do it with all game. I put it in a large cooler with a bag of ice, each day drain the water and the ice. In five or six days the water will be almost clear and all blood gone.

I just cooked a shoulder roast of a buck shot months ago, if I hadn't told anyone it was venison they would have thought it was beef..