The warmer it is, the more important getting the animal cool becomes. Ice the body cavity after it is field-dressed. The chest cavity should be kept open and the hind legs should be kept apart as well. Not allowing proper ventilation when transporting the deer promotes spoiling. Heat and moisture are the biggest enemies a hunter has because that's where bacteria will really grow.
Flies can be a nuisance.
Sprinkle black pepper on the meat to keep them away. Hunters can do themselves a favor by being good marksmen. The way a deer is shot can impact not only the quality of the meat, but the quantity, too. All Rights Reserved.