I have never bled my deer either. If it is cold enough and we are at the camp, I will leave it hanging in the tree for a few days and pull the white skin stuff that gets hard on the meat off everyday. If it is warm I ice the meat down for a day or so....Usually until I have time to mess with it.

If you had a butcher cut a few steaks for you and when he set them up on the counter they were white from no blood, would you eat them?

Yeh that's always been how we have done it.

When we kill a deer all we do is gut it. We leave the hide on and let it
hang in the cooler for about 2 weeks.
Then we take it out skin it and either cut it up or debone it.
If you leave the hide on, the meat will stay pretty and not turn dark.

I find that if you leave a quatered deer in an ice chest for at least 4 days, the meat tastes night and day better. I did that with my deer in '08 because I was to lazy to cut it up and I'm glad I waited. I'm pretty sure my deer from last year stayed in about 4 days too. The ground meat came out awesome.