It depends on when you harvest the animal. For example if in the evening it may be feasible to let the animal hang over night to cool without nothing other then being gutted and skinned. On the other handif in the am with heat of the day still to come or where the overnight temp is still high you should:
FD and skin asap to get the body temp out/down
Keep out of direct sunlight

If no electricity pack the cavity with ice, quarter or deboneand place on ice in coolers. I use frozen milk jugs as ice packs vs loose ice as it minimizes water on the meat surface.

If you have electricity and if feasible a spare fridge or 2 works really well just remove the shelves then hang 1/4s and loins (b'straps). Or you can debone and place the meat in a fridge for a couple days to relax then finish the process. The onlycuts that reallybenefit fromarelax period are the steak, roasts, etc.So if you have limited space available just place your grind into food safe bags and freeze.