ORIGINAL: npaden

I personally haven't gutted a deer in a while. I see it as a complete waste of time. I skin and quarter the deer in the field and cut the backstraps, tenderloin and neck meat off of it and leave the rest of it where it fell. Even if you gut it, you are going to have to skin and quarter it at some point if you are doing the butchering yourself.

I've shot wild hogs in 90 degree weather and the important thing in warm temperatures is to get the meat in a cooler on ice ASAP. It usually takes me about 30 minutes to have it quartered and in the cooler on ice. If you have to haul the deer out a ways I think you have a couple hours at those temperatures if you get it quartered up and haul it out on your back to get it to a cooler and on ice.