Good tips,,but I'll only take a deer if I can let it hang a few days with the hide on, and can do the processing myself. I've taken a few where that didn't exactly work out so well when temps changed on me,,, and am fortunate enough to have a local processor, with a huge cooler as a good friend. I'll only grind lean meat, as the fat is where the so-called "gamey taste" comes from. I actually save some good cuts for burger meat, then dice up some bacon and add that to the mix before cooking them.