Come on Anna, your nic is in glass bottles. It isn't going to "mix" with venison. Besides, if you take your deer to the butcher shop for processing, it you get it back all neatly vacuum packed, like this:
We find this tremendously increases the spousal acceptance factor.
Of course you can DIY this with a "food saver" type vacuum-sealing setup yourself.
That movie annoys me to no end. There are no little fawns in the forest by the time hunting season opens. Deer breed in the fall and give birth in the spring. By the following late fall and early winter (hunting season) they are close to full-grown.
Shooting one is the easy part. Sometimes they drop quickly, sometimes they run quite a ways, which demands that you track them. This might be easier where you are than where we are. Here we've got thick woods with plenty of undergrowth. It's when you get the deer that the difficult part starts. Step 1 is to field-dress it. That means removing all the entrails. The sooner this is done, the better. Step 2 is to haul it someplace you can hang it to skin it (butchers generally want a skinned carcass, without a head, and without hooves). Some people can't handle these steps.
My son got a very nice buck just shy two weeks ago. Do not click
this link if you don't wish to see a dead deer hanging in a tree, waiting to be skinned.