If the weather is cold {below freezing} or cool, 32-45, I gut and wash them, and leave them in the shade until I go home and hang them for butchering.
If it's a warm to hot day, I will have two large coolers with dry ice, and I will skin, cut and de-bone the deer, and put the pieces in the coolers {if I plan on additional hunting}.
If it is late, I will just wrap the ice around the deer and head for the barn.
Any large game hunter will pay attention to the weather {and daily forecast} as they plan the hunt.
There are few things worse than spoiled meat because you didn't plan for conditions
My hunting is restricted to pheasants. I like to use a Browning A-5 12 gage with 2 3/4 shells.
A hunting buddy carries a single shot .410 with a single shell in the chamber and two shells in his pocket. He nearly always brings home three birds...