We quarter ours up, pack on ice for 3 days, and this drains most of the blood out.
The idea of putting Salt on the ice is a very good idea, as we have done our Turkeys that way for ever, let them sit over night in ice and brine water, completely covered with herbs in the water.
White meat is never dry once you let them soak in brine water over night, best turkey you will ever eat. I don't know why this would not work with deer meat.
