[Vaquero]

I hunt in November. It’s usually cool. I gut the animal (whitetail deer)immediately upon killing it. If the weather is warm It gets butchered and frozen ASAP. If the weather is cool I will wait up to the third day but no more. Venison does NOT age well like beef does.

[wastoute]

I was trained as a surgeon. I start at the perineum and push all the sphincters inside, then open the belly. No spillage at all.

[bagster]

What's all this about beating meat?

[libertylover]

I’ve had venison that was the best tasting meat I’ve ever had and I’ve had it that was downright nasty.

[Hyman Roth]

mmmmmmmmmmmmmmmm.........venison yummy

[USS Alaska]

In PA whitetail deer rifle season lasts 2 weeks after Thanksgiving. There are other time periods {bow, muzzle loader, extra rifle season, etc} but I normally get two doe in the regular season.

If the weather is cold {below freezing} or cool, 32-45, I gut and wash them, and leave them in the shade until I go home and hang them for butchering.

If it's a warm to hot day, I will have two large coolers with dry ice, and I will skin, cut and de-bone the deer, and put the pieces in the coolers {if I plan on additional hunting}.

If it is late, I will just wrap the ice around the deer and head for the barn.

Any large game hunter will pay attention to the weather {and daily forecast} as they plan the hunt.

There are few things worse than spoiled meat because you didn't plan for conditions

[grey_whiskers]

I *so* misread that title...