we show up with coolers full of ice, and empty coolers, hunting in Wyoming in October. Shoot our animals prone or off sticks and butcher right away. bring gloves, don't gut them, skin them head first to the butt and roll the hide off them with gloves on, then switch to a new gloves or bare hands to take the meat off the bones. we toss it on a tarp on a table for a few minutes to let it cool, then in a cooler with ice. the bucks can have a stinky hide and we don't want that getting on the meat. We have killed a pile of them since 2010. Our shots have been from 80 to 535 yards. Id say be ready in the 400 yard range. they often seem to run out a ways and stop and look back. fatal mistake typically if you can shoot into the 400 yard areas.
