Adequate cooling may take six hours or more, depending on weather conditions. After the deer or antelope is checked and sealed, the head may be removed and the animal quartered for easy handling. A car top carrier is ideal to transport the kill home, or you may prefer to put it in the trunk. However, don't park in the sun or in a heated garage. Never tie the deer or antelope to the car where engine heat can cause deterioration.
Warm meat spoils quickly.
THE MEAT Age the carcass in a cool, dry place. Aging of well cared for carcasses at correct temperatures yields better flavored, more tender meat. Best results are obtained in a near-constant temperature, preferably from 34 to 36 degrees Farenheit. Aging for one to two weeks is about right for the best quality venison, depending on the age and condition of the animal. If the carcass is to be placed in freezer or locker plant storage, it may be more convenient to use the services of an experienced butcher for the cutting and wrapping.