Keep it as close to 32 as you can, meat doesn't freeze until 28 but if you set the cooler under 32 then the water will freeze after if comes off of defrost and you could have problems with the coil freezing up. Ours runs right between 32 - 36.
    Definitely hang your deer with the hide on and the head down. Put a piece of freezer or waxed paper over the tenderloins, and a plastic bag over the head to catch any blood that drips out.
    We have kept properly handled deer that were brought in right after harvest for up to ten days with no problem.
    If you would ever have one that is skinned do not put a sealed plastic bag over it or it will mold from the condensation being held in the cavity of the deer. The only way I've found to prevent that from happening is to slit open the bag along the cavity of the deer.
    The best is to not accept skinned deer.

Dave