I never leave camp without a light day pack with enough gear to spend a cold night out if necessary. If I score, I'll gut and skin it, then leave it whole to stiffen up. Meanwhile, I go back to camp for my llamas. For more tender meat, I give them as much time as possible to cool and go into rigor. It's better if they come out of rigor before boning, but that can take several days. I've left them whole in the field overnight many times and that makes the best meat of all. Of course there are bears and wolves to consider but so far I've been lucky.
