Use the gutless quartering method, it takes 10 minutes to do a deer including the backstraps and tenderloins. Take any working older/extra fridge, remove the racks, stack the "quarters" upright in it and put a couple towels in the bottom to soak up anyblood. I have had to do this in the past with early season archery elk and deer. (90 + temps) You'd be surprised what you can stack in an oldfridge like thatif you have no other choice and dont want to lose your venison.