I agree with Don. I have been processing my own deer for over 20 years and also have a degree in Animal Science and have worked in a large scale meat processing facility while in college, so I feel as though I have been exposed to a lot of different ways to handle and process meat.
If at all possible, I like to hang the skinned and gutted carcass by the hind legs until the outside of the carcass "glazes over". I like to wash the inside out without wetting the outside and let it drip for 12 hours or as long as ambient temperatures allow. I also make sure to go ahead and cut away any badly bloodshot meat. By hanging from the rear hocks blood will gravitate away from the best cuts on the deer. Also, later when I cutand wrap, I can take my boning knife and "filet off" the glazed over portion of the cuts (approximately the outer 1/8 of the roast,etc), thereby removing any hair,dirt,etc that may have gotten on the carcass. Finally, as Don has said, cold meat really cuts up nice.
I find it dangerous and messy to try to cut and wrap slimy, wet venison that has been soaking in ice water. I much prefer to soak the blood out after cutting. By exposing more surface area, the blood soaks out better after cutting anyway.
I am fortunate to hunt in a camp that I have been affiliated with for 35 years, first as a kid hunting with my dad and now as a member hunting with most of those same guys who are now the "old timers" of the bunch. They learned and taught by trial and error but have pretty much been doing it the same way for a long, long time. We actually have a walk in cooler that will accomodate about 15 whole deer hanging, which allows for real good draining and aging.
As most of you will agree, venison tastes great, and when I hear someone say how undesiralbe a cut of wild game is, I can just about blame that bad experience on two things. 1.Not processed properly 2. Not prepared properly.
My two cents,