The most important thing is to process the animal as quickly as possible, remove all the organs and have the body cavity left open. Best to also have it hanging up so there is air circulation from all around.
What these do is work to remove the body heat and cool down the meat as quickly as possible. If you do not do this quickly enough, the left over body heat is enough to make the meat start to go bad. Even in the winter on a very cold day you still have to worry about this because the meat could still be ruined.
Cool down the meat as quickly as possible. But as long as it is kept very cold, it is like any other meat. You can keep it like any other meat. You can vacuum seal it in vacuum sealed plastic bags and keep it in a freezer for basically forever. Meat that is dried like made into certain dry types of sausages, and then vacuum sealed, can even last a very long time in a refrigerator.
