Seen a post reguarding aging the meat and figured I'd start a post to let people know how some people do it down here. In South Texas we don't have the luxury of hanging our deer out and aging the meat, due to the heat. This is how we do our Deer, Hog, Elk, Nilgai, and other exotic game. After cleaning the deer/hog etc., we quarter up the animal and put it in a large ice chest. (I use 96 qt or bigger) Fill the ice chest up with ice and pour in 1 gallon of white vinegar. Fill the ice chest up with water and let sit for 24 hours. After 24 hours drain the ice chest and refill with ice then top off with water (no vinegar) for another 24 hours. After this is done drain the water out of the cooler & keep the drain hole open in the ice chest this time. Keep refilling with ice for 3-4 days, leaving the drain on the ice chest open as to keep the water draining as the ice melts. Using the vinegar will pull the blood out of the meat quickly. My family has done this for years and I've figured I'd pass it on if someone can find it useful. I can assure you it will not harm the meat and you won't taste any vinegar. You won't believe the amount of blood that comes out the first time you drain it. I've found that the deer form the northern states have a stronger taste and darker meat than the deer here in Texas. I've done this with various animals from various states and have found that it works wonders. Hope this is useful to someone.