how long to leave deer on ice?

Shot a deer on Sunday, processor said they're not taking deer until Monday. Should I stick the meat in the chest freezer or is it OK to leave on ice in the cooler over the weekend?

perfectly fine to leave it up to 2 weeks or so.

open the drain, put a brick under the opposite end of the drain and keep plenty of ice on it.

I process all of my own Venison and typically leave them on ice (drain and fill cooler when needed) at least three days..

Agree. Works very well.

I leave mine on ice for at least a week to bleed out

It is fine for a couple more days.

Sorry for the dumb question but for you guys that do this is the meat directly touching the ice or do you keep it in bags? If in bags then how does the blood drain?

I put bagged ice in the bottom of a good cooler with the meat on top. I peek in once in a while to be sure there is still ice in the bags and it is cold.

I trim the backstrap and tenderloin when I get home and vacuum seal it.

I do not put the meat in bags if I have a clean cooler and clean ice.

If either is suspect I will bag it. Don't use scented bags.

Gotcha! Thanks for the replies.

I go to walmart and get the XXL ziplocks. They are big enough to fit a whole deer in! Cooler clean or not, I use bags. Fill the bag and lay it on the ice on it's side so that the blood can drain out the top of the bag.

I've started putting a grate on blocks with ice under it and frozen water bottles on top and around the meat.

I try not to let my venison sit for more than a week. I put my venison in a bag and put it on ice. I know several hunters who put their meat directly into the cooler with no bag and lots of ice and water. I don't like the meat resting directly inside the water. But it stays cold.

Both loose and bagged ice.

Pro tip put few 2x4 pieces or few wood blocks on the bottom of cooler to help keep meat out of any water accumulation

Not a problem to let it sit until Monday. Meat will have less of a "gamey" taste by allowing blood to run off.

14 days for me and it relly takes the gametaste and oder out of it .

I use frozen water bottles...No draining of water. I have them processed before the next weekend, usually by Wednesday.

No water touching any red meat. This makes for dry meat. Fish an chicken I freeze in water. I bag my venison and use frozen milk jugs to keep cold. I process my own including grinding and sausage. I have one lease mate that thinks it is ok to hang deer in shade at 60 degrees. Not me. I don't even field dress. I hang, skin, dump guts in bucket and quarter almost immediately.

No not me they sure don't age beef in water! Find a locker or deer cooler and let it hang and the muscles stretch for a few days.