So you are a bow hunter. Nice kill. Did you get enough time to age that fine meat? (It is a bit warm to hang that in your garage.)
Actually my son got this one yesterday with his .270. And it is a bit warm. That is why he is skinned. And getting chopped tomorrow. I can temp control the shed if it is cold. Usually it is much colder this time of year and we can let them hang for a few days in the shed before we skin them. I like to keep them at 35-37 degrees until they start to grow a bit of mold.