I do almost the same thing with the exception of leaving the drain open constantly. Also the last 2 deer and last 3 hogs we processed, we soaked in cool water for about a 1/2 hour immediately after quartering before icing them down. 2-3 days is generally all I let em ice down though, but have left em up to 6 days with GOOD ice with no ill effects.I usually leave them quartered for at least 3-4 days packed in ice and bleeding the water off once a day, and turning the meat over once. Then I'll go ahead and de-bone the meat and soak it another few days, turning the meat over at least once. Total time, at least a week. If I'm making steaks, I bleed them in ice another day also until the water drains is light pink. The ice will freeze and make a "plate" on the top of the meat in the cooler, making it look full of ice. Make sure to break it up and keep plenty of ice down in the cooler on the meat everyday as well. At least that's how I do it and comes out fine and not gamey. I do deer the same way. Good luck.