RE: hanging the deer
Leave the skin on and hang it in the shade. Prop open the cavity and maybe cover with a cheese cloth bag to keep clean and just in case the flies out. It will cool down enough at night with out freezing due to the skin being left on. And by the same token , during the day the skin will keep the carcass insulated against warming up. Provided it is not in the sun and the temp. doesn't go above 55 for any length of time. If you want to really be at ease leave an instant read thermometer inserted into a ham. I hang mine in the garage and leave the door open at night and close it during the day and have never had any problems. You also way want to butcher after 3 days at those temps. All in all I think the meat will stay at about 40-42 degrees given your circumstances.