You should field dress (gut) a deer immediately, ideally within 30–60 minutes. In temperatures above 40°F, bacteria grows rapidly. Removing the internal organs cools the meat from the inside out and prevents the "gamey" taste caused by decomposition.

The basic steps are: Cut from pelvis to brisket, remove the windpipe, and roll out the entrails. Keep your knife shallow to avoid piercing the stomach (which ruins meat). Once empty, prop the chest cavity open with a stick to allow air to circulate and cool the carcass.

You should hang a deer for 2 to 7 days if the temperature is consistent (34°F–40°F). Aging allows natural enzymes to break down collagen, making the meat more tender. If it is too warm (above 40°F), process the meat immediately to prevent spoilage.

Yes, always remove silver skin before cooking or freezing. Silver skin is the white, connective tissue on muscle groups. Unlike fat, it does not melt; it becomes tough and rubbery when cooked and is the main cause of "chewy" venison.