In my previous life I was a big game outfitter.
On my antelope hunts, we carried 2 coolers with ice per antelope hunter.
Once on the ground, antelope were immediately quartered and all loin, backstrap,and quarters were placed on ice.
After that we would hang them to continue cooling and drying/curing.
I really loved antelope hunter's because 90% of them were convinced prior to hunting, that antelope meat was in-edible and would therefore leave it with us to dispose of.
To this day, I think well cared for antelope meat is one of the finest if cared for and one of the worst, if not.
I truly believe the secret was "immediate" cooling of the meat.