Thread: Seeking advice on processing deer at home without access to a chiller

I'm the same as 6.5 CRD, I butcher them ( roughly ) where they fall. I take the best cuts first and as much of the rest as I can carry with my skinny little legs.
I don't see the point in wasting energy carrying bone , skin only to throw away later.
Once home the meat goes into a fridge for a couple of days. I am lucky as for some strange reason my wife loves helping with the final butchery where the large muscle groups are broken down and bagged into meals. All done on the kitchen bench and large chopping boards, clean and simply.
She's even brought herself a little mincer for the offcuts . Neither of us really know what we are doing but it's fun and despite our very very average butchery skills the meat tastes great.