Although bowhunting season here in Maryland opens on Sept. 15 every year, I very rarely hunt until the weather cools for various reasons.  However this year finds me trying to help a friend who has a crop damage permit for his farm.  I have been hunting, with little luck, since the season ended on Jan. 31.  Yesterday found me before the sun came up with 50 degree temps, 60 degrees by 10 o'clock, and near 70 degrees by 5. Maybe the only day I ever hunted and didn't get cold!!  Anyway, I wondered all day about caring for the meat in those temps with a forty mile drive back to my house, where I process myself, and only a freezer for the finish product.  How do you guys take your venison from the field to the freezer when the temperature is against you?  Thanks for your suggestions.  dj

Bone it out and put on ice, I do it all the time. Also leave the lid of the cooler open just a bit to let any heat out and DO NOT put the meat in plastic bag's. I use the cheese cloth big game bag's

doug77

Kill it... skin it.... quarter it... Backstraps grill after cutting.... all meat that is to be ground, I do it as I cut it from the deer. Steaks & roasts are put in the freezer after first cutting... I'll trim everything after it startes to freeze, makes for a better job.