Winters-- since you've had experience with keeping game on ice for one week-- let me assure you you can keep meat on ice much longer. I live in Ala and my normal routine is to keep my boned out venison on ice for at least two weeks. Been doing it for years with many, many deer- have also done it with moose from British Columbia, elk from Colorado and Julie's and white tails from. Kansas. Never had a problem. Most folks say my venison is best they've eaten. When you take it out of the color to process, you'll notice it is grey-- as soon as it warms up to room temp it will be that nice dark burgundy you're used to- Bill
