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Aging deer meat
Your deer meat will taste better if you can hang it in a cooler for a couple of days before final processing. Now if you don't have a cooler large enough to hang it, there are a couple of options.
You can quarter it and place it in a refrigerator or in my case I was taught to quarter it and age it in ice chests. That means putting it on ice and leaving it for a couple days. You need to drain the water off and add more ice every day. Now for the cuts that are in the icey water, they will get a grayish color. The change in color doesn't affect the taste at all.
Also when you bone it out to make sausage or burger, be sure to remove the fat and sinew to improve the taste.
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