Deer Field Dressing, Carcass, Hanging, Processing.
Instructions from a Field Dressing Bag

Hang your game, slide the bag from the legs to the neck of the carcass.  If necessary, tie the legs together. 
Use the enclosed cord to tie the bag top.

Helpful Hints
1.  Don't wash out the body cavity since water provides a medium for bacterial growth.  If the deer is gut
shot, use wet rags to wipe out body fluids and then dry with clean rags.  2. Hang the deer by the neck or
antlers in a shady, cool area to drain the blood out of the body cavity.  Remove the hide from the meat as
soon as possible.

3. Age the deer for five to seven days at thirty-six to forty degrees to tenderize the meat.  Never process
deer within twenty-four to thirty-six hours.  Rigor mortis sets in causing muscle fibers to harden, resulting
in tough meat.  After thirty-six hours, the muscles relax, and the meat can continue aging or be processed.  

4. Meat should be deboned before cutting steaks and chops to preserve a mild flavor of venison.  Bones
can give meat a gamey flavor.  Trim fat away, connecting tissue and bloodshot meat before cutting and
wrapping to maintain good flavor.