I hunt both deer and hogs in north Florida. Archery season start end of September, when afternoon highs can easily reach into the low 90s. I always do the following....

1.) Field Dress ASAP
2.) Remove skin and rinse body with lots of water, especially the cavity.
3.) Quarter the body and rinse each piece with water again.
4.) Put meat in large cooler and cover with ice.
5.) Put cooler in a shady spot and open drain spout.
6.) Prop up the opposite end of cooler with something so fluids can easily drain.
7.) Add more ice EVERY day for 3-6 days, keeping all meat covered.
8.) Remove meat from cooler and perform finishing touches, i.e. removing fat, sinew, membranes etc.
9.) Rinse meat again, then vaccum seal. Put in freezer and allow to freeze solid, at least 3 days(depending on temperature in freezer) before defrosting in fridge and cooking.

This process has NEVER failed me. I don't ever get a gamey taste or smell, and I've harvested deer and hogs from various types of habitat and varying diets. No complaints from me, my family, or friends.