Once you recover the deer, take some pics and gut immediately. It’s so import to get it cooled. I shot a buck in Ohio a few years back. Once I dragged it out I drove to a store to report it. I bought several bags of ice and filled the cavity and between the hind legs with ice bags to cool as it was 70 degrees that day. I usually leave the meat on the bone for at least 24 hours so the meat will “relax” before I butcher.

Best of luck!