I shot a wildhog a couple of nights ago. When I was finally done gutting and loading him up it was 11 p.m. (it was about 60 deg.) I left him in the back of the truck until 8 that next morning, then I drove 30 minutes to enter him into a big buck contest. I gave him to a friend when I came home, he butchered it, and said that it tasted like any other hog hes ever ate.

Ever deer I shoot normally gets hung up in one of the barns or skinning sheds until the next morning. I'll normally get up the next morning, drive him to the deer contest and drop him off at my taxidermist who also proccess the deer. The temperatures down here during rifle season is normally 40-60 deg. at night and I have never had a deer spoil or any meat that tasted bad. I think deer meat can last longer then most people
believe.