If i shoot one on a warm day, not hot. after field dressing ipack the gut cavity with three bags of ice and get it checked in. get it home and hang it. It is usually pretty cool in my pole barn, its insulated, and i keep it closed. Butcher it as quick as i can. When its cold i like to hang it for a couple of days, but take the inner loins out first thing because they will dry out if you dont. If you can get an old refrigerator for the garage, get some plastic tubs from walmart, quarter the deer, place it in the tubs and refrigerate until you can butcher.