Write this down, so I don't forget.

1. Shoot deer with .270 so it will still be alive when and if I find it
2. Cut throat with hack saw or stab with knife and root around for the jugular
3. Cut tarsals and testicles off
4 Have cooler of ice with no drain stopper, 575 dozen arras, cald
5 Soak meat on ice in cooler for 5-75 days until gray to the bone.

So I have a few questions. At what point do I gut/skin it. Do I need to get the brain out to tan the hide? Should I hang it by the neck to clean it? Who do I send the photos of the pulled jawbone to so they can verify the age? How do you cook the heart, liver, and tongue?
Will it be ok to fill the cooler with Dales', Moores, or Italian Dressing or will that affect the meat graying process? I also heard I had to cook the meat well done to kill the Trichinella.