I've hunted antelope in September when it was in the upper 70's. We knew where the big creeks were in those areas. After we got one, it was gutted, packed to the rig, driven to a creek, then placed into the creek for at least an hour. It worked out well, because the shooting usually happened around mid-morning, enough time to find them, make stalk, and put one down before it got really hot. Then we'd have lunch while the meat cooled, and relive the action. Then we'd drive it home, hang it, skin it, take the head, and either let it hang until butchering or take it to a meat packer.
