I've read that it's not a good idea to use the spring water to help cool meat, reason being that there is bacteria in the water. Usually its cool enough in the high country to cool out the meat. Most inportant thing is to get the animal in the shade and field dress this gets rid of a lot of heat retaining volume, and keep body cavity open for fast cooling. Then quarter out/debone soon as posible. Nights in the high country are usually down in 30's or cooler plenty cool.
David/Mo