It is my first time bowhunting this year, but not my first time hunting. The rifle and shotgun season around here starts in winter, so I have zero experience "after the recovery" in warm weather. The bowhunting season starts in 15 days here, and my air conditioner still goes on during the day!

Anyone have any tips on the diferences after recovery? Normally I would bring the deer to my shop and hang it, but it'll just rot if I do that. I dont really shoot big bucks exclusive, as I am more into the meat than the rack.

Is it a better idea to just field butcher it?

Any info will be appreciated.

We have a dedicated venison deepfreeze. We usually hang it, skin it, quarter it and put all the good meat into scent free trash bags for short term storage...

Follow my link for some intstructions on how to care for your deer. This is basic info but is especialy usefull for warm weather hunting. The main thing is cool the meat fast, hang it, skin it, and get the quarters on ice ASAP. You can finish the butchering job up to a week latter once you get the meat quarters on ice.
http://www.broadheadtests.com/FEATURES.html