Does anyone here process thier own deer? If so I have some questions.

1) after you get it skinned and quartered, how long do you wait before trimming and packaging it. I’ve heard to let it sit in the fridge a few days and drain the blood off of it to make it more tender and taste better.
2) I live in the city, what do I do with the carcass. I normally just drive to a secluded area and dump it, but I feel like there may be a better way.
3) is there an easier way to remove membrane from meat or does it just take a lot of time and knife work.

Thanks again.
Jesse


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