As many of you Texas hunters know, opening weekend was a warm one. How do you guys get the meat from the freshly shot deer to the freezer with the best results when the temps are so high? Is it better to butcher and put the meat in the cooler right away, or is that always a bad idea? I was afraid of letting the meat stand out in the heat for very long so I went ahead and put it on ice right away and finished butchering it about 12 hours later when I got home. Will there be too much blood in the meat? How will this affect the taste? This was my first hunt of my adult life and as I'm originally from up north, I just never thought about hunting when it is 80 degrees out, and since my prior experience was from when I was a kid, I just did it all by the seat of my pants. BTW, I shot a medium sized (for the hill country) 4 point buck from 30-40 yards with a 240 grain hornady load out of a 7.5 inch S&W 629 Classic Hunter w/ iron sights. He ran after the shot and went behind the trees. I was afraid I might have missed since he didn't go down right away but I've shot this position (sitting using my knees as a rest) at 50 yards and put 5 shots in 2 inches before and I didn't rush the shot, so... After 20 minutes or so to let the deer cool his heels, my friend and I went looking for him. After a few minutes of searching down a few trails, I saw him beyond a tree trying to get up at the site of me. Another shot from 1o yards ended it for him. The first shot was a bit low in the lungs, but would have killed him given a few more minutes. All in all a good time even if it did feel like summer in the mountains.