Good idea's although I have never "soaked" my deer in water. Years ago a good friend and "professional" butcher showed me a great idea that has helped me over the years - especially in warm weather. He had an old fridge where he took the shelves out and mounted a steel bar across the top. He bought some meat hooks to hang the quarters on. I have done that now for 8 years and it works great. A co-worker was throwing a fridge away because of broken shelves and I took it home, mounted a steel bar across and works like a charm. I get a deer home in 75 degree weather, skin and quarter, then let it hang and butcher when I have time. When it is not in use during hunting season it is usually full of Ale8's from KY!!

I agree on fat and sinew. I always cook it no more than medium rare.

Good thread.