Since it's still summer down here the first weekend in September, I skin, quarter and take all the meat I can in the field immediately after shooting one. It goes into a cooler with however much ice it takes to cover it to the top. I usually let it "age" that way for two or three days, draining the water and adding more ice, before cutting and wrapping. Down on the ranch, we had a nice walk-in cooler so anything we shot down there went into the cooler for at least a couple of days before it was skinned and cut up.
