During bow season with temps in the 80s and 90s I give the deer 30 minutes and I start tracking...I carry a cooler with me and clean and butcher in the woods and come out with the deer in the cooler and drop ice on within 20 minutes of leaving the farm...
During early gun season, I usually wait until dark if the deer is killed in the afternoon, in the morning, I come down within 30 minutes...Most of the time I have my deer meat cut up and on ice within 2 hours of the kill...I'll soak for a few days and then pack and freeze...
If it's an old buck and I'm worried about it being tough then I'll grind into hamburger or can...