For the last ten years or so I gut my deer right away and put the whole deer with hide on in a large stainless cooler. I have a shelf that keeps the deer off the bottom so it can’t sit in water or blood. I use several dozen half gal paper milk cartons of block ice on top of the deer, rotate them to freezer as needed. I keep a close eye on it to make sure temps are less than 36*.
After 10-14 days I’ll hang it, skin it, debone and vac seal. The meat stays clean and never gets wet or warm.
This has been the best way for me to have the most tender and tastiest venison.
