I process my own deer. I haven't had to "rush" this process most years as I've mostly hunted rifle season (Michigan) and temps are winter-like by that time.

But I'm crossbow hunting this year and I plan (if given the chance) popping a doe early. Temps in the early part of the season coming up look like the mid-50s-60 (day) and mid-40s at night.

My question:can I at least leave a deer hanging up in a garage for 24 hours in those temps? Longer?

I have an extra freezer (but not a refrigerator). Could I quarter it and freeze it right away--and then un-thaw and "process"...and then "re-freeze" the processed meat (after making hamburger, roasts, etc)?

I like to take my time and do the job right...but I'm a tad concerned about my setup and the temperatures right now (should I be lucky enough to shoot a deer).