Here's my routine.....
After I kill a deer (yes...I'm one of those...), I gut it (you "dress" Barbie dolls...[:D] ), and then prop the chest cavity open with a stick as the deer is on it's back so that the body heat can escape. This I do regardless of the weather. If the temps are going to be in the 60's+, I then get the deer out of the woods ASAP (if it were colder weather I'd let it stay until I could get help if it were down a hill or deep in the woods), and get it hung and skinned. I'd then get ice bags to put in the body cavity, taking care that the melted water can drain out of the carcass.
If I can get the deer in the shade, and it will cool down into the low 40's that night, I'd then cover the skinned carcass with cheesecloth and let it cool over night, using more ice if needed.
If it's going to stay warm all night, then either get it to a locker, or quarter the deer and get it into a refrigerator. If I couldn't do any of these things, then I guess I'd have to butcher it then and there and freeze it, which in that case I probably wouldn't have shot it in the first place. It's just too damn warm.
Several years ago for our firearm deer opener, we had daily highs the first two days in the 70's. I was hunting down the bluff overlooking the Illinois River, and had does around me all morning. I must have held the crosshairs on them a half a dozen times, but just wouldn't pull the trigger. I knew that if I did, that I'd have to drag it UP the bluff by myself, which would take the entire morning (VERY steep and THICK), and then go through the routine that I just described. There'd be NO WAY that I could let the gutted deer sit on that east facing bluff until 6 pm when I could get my buddies to help me.
Offer No Apologies.....
NRA Endowment Life Member