Just quarter the deer up so it will fit into an ice chest. I skin and quarter my deer immediately. I don't let them hang, unless I get one late and don't have time to skin it then, that is if it's cold outside. I usually process my own also. I normally keep it in an ice chest two or three days. I will take one or two occasionally to the processor, but I already have it cut up. The backstraps and inner loins never make it to a processor. All I will take is the two front and hind quarters. I will usually do one like this for them to make sausage. Even in warm weather I think if you ice the cavity down, you will be okay if you are driving only an hour.