I have an extra fridge just for deer. They skin a whole lot easier fresh killed. I quarter them up and let them age on wire racks. It will have a little crust on it. The good thing about that is with a sharp knife you skim it off and you have clean meat. I like them both ways i got access to a cooler but if you are doing one by yourself it takes a long time to go get it. Skin ,quarter, then cut and cube or grind then clean everything up
