One placeI've seen the aitch bone hanging is mentioned in John Weiss's book,"Butchering Deer" (P70) though he suggests it as a way to tenderisean old beast and suggests using a hook under the aitch bone, however this willonly work if the aitch bone isn't sawn out in the larder as is common practise around here. Or you could cut itinto large sections to fit in your fridge, e.g. separate the haunches,shoulders and loins, take of the upper legs and hang in your big fridge or wrap and spread the sectionsaround house fridge(s), co-operation from other fridge users isrequired! The brisket, neck bits of flank etc. will usually be going for mince socan be cut of the bone and either minced or left to age in lumps in a trayin a fridge for mincing later. Alternatively, don't use afridge. I find I don't usually need one, though I have to be careful with any deer shot in a scorching July or August (not this year). It is usuallycool enough at other times in my area and I just adjust the hanging time to suit thetemperature and humidity. There are no windows in the shed I use and I use a UV fly killer. Depending on ambient temperatureand humidity, I've hung deer without a fridge for anything from 1 to 2days to 3 weeks. I don't expect the Yorkshire dales will be too hot and this could work for you. I check the deer daily and you have to trust your senses and as soon as you think it is ready for cutting up, don't delay.