Clean it like you would normally, as far as gutting, skinning, and if needed, quartering. Although, you might want some of those guts- deer salad was a delicacy, the liver is full of goodness, and the brain is almost all fat. So are they eyes.

Learn what to look for for tulemaria, and don't eat any animal that you think was rabid. Wear you gloves, just like always, dress any wounds you might have had BEFORE the cleaning begins, wash up afterwards with plenty of soap and water.

As for the cooking meat if you have doubts, boil it. Boil, boil, boil. You might have just reduced the tenderest parts of the deer to chewy boot leather, but it the protien will be there. Just remember to drink the broth- that's where all the good stuff will be. And rememeber to crack the big bones, so you can get the fat out of the marrow.

With the little stuff like frogs and mice, skin them, smack them to crack the bones, and throw the entire thing into the pot to boil.