Our season opens Aug 15th. Average temp at that time of the year is close to 100. To date no one has died eating venison we handled and sent to the processor.

My suggestion. Gut the animal within 40 minutes, throw a couple of bags of ice in the gut cavity (if youre really worried) and carry him on to the processor.

I personally think the initial gutting is the big key here to great tasting meat. Get that heat off the meat and dont go parading it around town and you will be just fine.