To ensure good tasting venison, it first starts off with a quick clean shot. Sometimes a bullet or arrow goes errant however if you can make it a quick and clean kill that is the first step. Next immediate field dressing starts the cooling process. Get the chest cavity opened up, the hide off, and bone the meat out depending on how hot/cold the weather is. Only postpone field dressing if you must drag the carcass through dirt, mud, or leaves. Burn off the missed hairs with a propane blowtorch to get all the remaining hair off that you missed when wiping down the carcass. Age your meat 40 degrees or cooler and enjoy your great tasting venison.