In Texas it can be hot at any time during Deer season. Mind you the Deer where I hunt in Hill country are real lucky to get over 175Lbs. I use a 130qt cooler, cape the deer keep the tag on, cut off the quarters, take the backstrap and tenderloin out. Hose him off, bag it up and get on ice. On some of the smaller Deer the whole thing, less the head and cut below the knees, will stuff in an ice chest with some convincing.
So far so good.
