Dumb question perhaps, what do you do with deer carcasses if you don't have access to a chill room or large fridge? I came home rather late with a roebuck, that I'm planning on butchering tomorrow. For want of anything better I've hung it up wrapped in cotton to keep the flies off and let it get some air, but the temperature tonight is about 13 degrees. Too hot? It's only for my own consumption.
Is there something else I should have done instead? Or is this an okay solution?