Where I hunt it’s pretty cold during whitetail, gun season. You gut it right away and hang it and it will cool properly. Wash the body cavity if you gut shoot it. Leave it together with the skin on and the meat stays clean until you butcher. I don’t wait more than 3 days to butcher. Even less if it warms up too much.
I just jerked 4 pounds of venison, canned 2 gallons of venison stew, and tomorrow is about the same of venison chili. With a dehydrator and a good quality pressure canner you can preserve quite a bit of meat without filling the freezer.
Nothing quite like a hot bowl of rich stew and a hunk of Home made crusty bread.
L