I have experience with butchering and field dressing, although I have just killed MY first deer. I cut off the hooves at the first joint. That will cut off where alot of bacteria come from. I take mine to a cooler within hours of the kill. If your cooler is not close to you, you could ice it down. I have my deer professionally butchered for 55$ in Hall Co. Georgia.

we hang ours for week temp permitting. Always taste better when it hangs for awhile.

In our canada camp we just hung them for two weeks.

butcher does the same with cows sometimes longer