Thread: How long to let red deer rest?

After death the carcase must be cooled as quickly as possible to get it below the temperature at which bacteria rapidly multiply. Make sure that gutting is done in a very clean way with no contamination of the otherwise sterile gut cavity.
With rapid cooling the carcase will 'set' or go stiff with rigor-mortise. If you have no access to a chiller for longer hanging, the meat can be judged OK to cut up when the 'Rigor' relaxes this will be about three days.
As Boaraxa says above be careful with meat in the fridge keep a close eye on it if the pieces are touching. If it can be turned or put on racks to get airflow so much the better. Mickey Ducks idea of the double buckets is well worth copying as meat in the fridge can drain a surprising amount of fluid