It really doesn't take much time to skin and quarter the deer. The quarters I then put in large bags in a big cooler with lots of ice, including backstraps. Close the cooler and walk away. Add ice as needed and come back to it in a day or two. Make sure the meat stays dry, wet meat is very slimy and slippery (safety issue). These quarters will cool off quicker than any other method. You can do the rest of the butchering at your leisure.