Bobby,
The majority of hunters don't have much clue about how to take care of game.
One of the pieces of evidence we've run across over the years came from one of the members of Ducks Unlimited's Culinary Council, which was made up of professional game cooks of one sort or another. My wife Eileen was a member (primarily because she wrote both a waterfowl cookbook and upland cookbook for DU), but one of the others was a chef in California. He held game-cooking demonstrations in various venues throughout the state, where hunters could bring in their deer (or pigs, or whatever) and he'd use it for a dish. He rejected 80% of the game brought in as too ruined by field "care" to even be considered.
I'd put myself in the category of those that don't have much of a clue. I do it like I was shown by others. That may or may not be the right way. What do you consider to be the best source for information on how to process my game meat given the climate I am in.
