Had my first go at processing the carcass this weekend. All went well and I have stocked the freezer but I was very aware of the constraints of not having a chiller. The animal was shot and gralloched about 8am and got it home about 1pm. I hung it in the garage and skinned it pretty much right away. Then it was out to the garden to joint it on the garden table (sorry dear! ). The fillets and whole haunches were in the fridge by about 5pm.
I was more worried about flies than it spoiling and wondered what the general advice would be for handling the beast from shot to fridge like this when there's not a chiller. Clearly the seasons and temperature will have a bearing but what's your general tips (apart from buy a chiller!) and timings for safety and convenience?