Pretty much like Smoke said. I do put the boned meat into Sea to Summit dry bags and then either put them in a cooler with ice (open them up good) back at the truck or submerge the bags in a creek. This cools the meat very well, yet doesn't allow water into the bag.

We have been doing sheep & elk this way for a long time.

With the numbers of griz and wolves, we have even done a fair bit of headlamp boning so as to not leave the meat overnight. Two guys can usually pack a boned elk in one trip.

Ed T