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Originally Posted by WWWJD
Ignorance is bliss and here lately I've been pretty happy.
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LOL, love that quote. I'm gonna use that one.
I'm pretty much with Warbirdlover. Field dress, and flip it over to let the carcass drain, although I leave it only 10-15 minutes. Bag up the heart and liver (if desired) to carry it out.
I cut out the tenderloins before hanging the deer. When hanging the deer, hang it by the hind legs as soon as possible to drain the blood out of the loins. If temps permit (< 50 degrees), I will let it hang at 2-4 days before skinning and processing