What is the longest should you keep deer on ice while out hunting?

10 days

I have no issues with 7 days. I Just keep the water drained when possible.

Open drain and put a brick under the opposite end works great for me.

I don’t like to more than three days, but I have done seven days.

I separate so the meat doesn’t actually touch the ice , in a yeti , two weeks easy

10 days.

My Sunday evening book is still on ice. It's been elevated over the ice. Tonight I deboned everything and trimmed it back. Tomorrow will be processed and vacuum sealed. That will be 4 days. The meat looks and smells amazing

As long as you keep it drained and add enough ice 1-2 weeks I’m comfortable with.

debone and freeze until we make burger and sausage. let soak in ice water usually 3-5 days. keep cold and keep it clean.

FYI, you can fit a whole deer in one of these bags. Keep your meat separate from the ice.

XXL Ziplocks

I have also seen them at Wally world.

Many wildgame chefs will tell you to keep your meat cool AND dry. I use frozen water bottles for ice most of the time, and have something to keep the meat dry between the bottles (or ice, if using regular ice). I've used contractor bags, or the 2.5 gallon bags, or even a plastic cutting board to keep it all separate. Used to keep in the cooler for 5-7 days. Now it depends on temp and when I have the time to process it.

about 2 weeks as long as you are SURE to keep ice top and bottom - AND draining - AND keep cooler in the shade.
Be extra careful as first few days you will go thru a bunch of ice getting the center of the meat down below 37 degrees.

I often go 2 weeks ON PURPOSE as I process my own (wet aging). Of course dry-aging would be nicer, but don't (currently) have a setup for that.
Some of the best venison I ever had I went almost 3 weeks wet aging (due to a 'lazy' spell) - but I don't recommend this unless you know what you are doing...

Keep it cold, keep it dry

x2

one of the best tricks I learned from this forum years ago was to cut up plastic milk crates to fit the bottom of my yeti. Turn them upside down. ice under, just to where it's touching the top of the crate. deer on top of it. Cold, clean deer meat for a week. I love doing this to age my deer meat a bit before butchering.

I like 3 days on ice, but I've gone up to 7 due to time constraints. Me personally, I wouldn't go longer than 7 days.

Cold. Dry. Wet meat is not fun to process.

We quarter the deer at camp and put it in a HD black trash bag on the bottom shelf of the refrigerator. Leave the bag open. This will allow the meat to dry. When we leave take the whole trash bag and put in a cooler on top of ice. Get home and about every day lift the bag out, add more ice and leave the drain open. Keeps the meat cold a dry. I'll leave it for up to two weeks before I process it.