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Prepping game from field to table

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Pappy:
I sometimes skin and bone as soon as I get back with them,or sometimes let the hang in the cooler at 42 for a few days[lucky to have one at the farm]  ;) if I am lazy or busy hunting,after they are boned I put them in a big cooler and ice them down,rinse every day for at least 3 days or until the melted water is pretty clear, not bloody,then let drain for a few hours and cut it into steaks/roast/ and stew meat. I would rather skin hot because I save the hides for tanning and they come off much cleaner when hot,but a lot of times things get in the way,either way works fine for me. :) Clean and blood out is key for the way I like it,some like the wild taste but not me or Miss Joanie. ;) :) I have done it this way with many deer that was gut shot and not found until the next day and can't tell any difference in the taste. :)
 Pappy

mullet:
I don't have that luxury of hanging down here. It's usually skinning and quartering as soon as you can and in the cooler on ice. I put the meat in an industrial trash bag in the cooler of ice for 4 or 5 days, then cut and wrap. No poop on my meat :D.

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