In this case skin the deer. It is usually easier to skin by hanging the deer from a tree. After skinning, sprinkle black pepper on the carcass and wrap in cheesecloth. Provide plenty of air circulation around the carcass to allow for cooling During cool weather it is preferable to leave the skin on the carcass. The skin will protect the carcass, keep the meat clean and prevent excessive shrinkage during aging.
Some people prefer to have a locker skin, hang, cut, wrap and freeze the deer.
If the car has a luggage rack, this may be the preferable place for hauling the carcass. A clean trunk or truck bed is also acceptable. Aging carcasses at refrigerated temperatures for 10 to 14 days tenderizes the meat. Animals killed when temperatures are over 65 degrees Fahrenheit should be handled differently than those slaughtered at cold temperatures. At 65 degrees Fahrenheit, the carcass tenderizes much more quickly and requires less aging.