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My I suggest lcating...
L.L.Bean's cookbook for Game. Most likely from L.L.Bean, but could find it at old book shops or possibly a thrift store.
There is good info on hanging game.
Basically, ask at a gun club who does "precessing" of wild game (some state require seperation from commercial meat) and ask the processor what he looks for and how to bring in to him.
If a warm day, then dress, bleed & cool, as soon as possible, don't drag on ground dressed, handle it with respect.
For cooking, I found that using a pressure cooker, moisten the venison nicely and causes the meat to flake apart.
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