I'm with gspsonny03; field dress the Deer ASAP. I carry extra water in case of "gut shots" which can and will happen on angling shots sooner or later. I always were dish washing gloves to protect my hands from infection or disease. Also keeps blood contact to a minimum. I wash out any bile, cud or stomach contents that get exposed to the interior cavity. This will go a long way to preserve the delicate flavor of the venison. I also will not remove the skin/hide until I'm home or at camp. If it's cold (below 40 degree's) I may wait anywhere from a few hours or until morning to skin. A cooled carcas will skin easier than a hot or warm one. Your locale may dictate how fast you remove the hide, as hot weather or transporting your Deer on top of your vehicle is a bad thing. Get some quarter bags (Cabela's) if your camping. Place the meat in the bags and secure out of Bear reach or place in a cooler. Avoid letting water soak into the meat. This will ruin the flavor and make the meat tough. I recommend getting yourself a book or two on preparing game; from field to freezer types. Some video's and DVD's are also available, probably from Cabela's. Good hunting this season. Keep us posted on your luck; keep downwind and straight shooting. grayghost
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