Gut it, Skin it, Quarter it, and Ice it.

As Soon As Possible!

If you dont, you'll have bad meat. Do it as quickly as possible in warm weather (warm = 65 degrees and up). Only let it hang if the temps are at most the lower 40's. I think i would go ahead and quarter it anyway, it makes for easier transport. I've been hunting in T-shirts many a time and have never had rancid meat, my philosophy is that cold meat is healthy meat.