On my lease, we usually take them straight to camp, where we have a pretty good processing station without field dressing them where they were shot. We can get them there within the hour usually and it's no big deal. Any longer than that and I'd think about dressing them where they were shot. Doing that, though, creates the problem of dragging them out while opened up which is messy and dirty for the meat. Sometimes I elect to just sacrifice the tenderloins, leave the guts in and take the shoulders, neck roast, hams, and backstraps. Then you never even have to gut then at all unless you want the liver and heart. I think the biggest thing is getting them cut up and on ice as quick as possible. They really do hold in a lot of heat if you wait a long time. Over the years, I've noticed the ones that hang a while, gutted or not, before being cut up and iced down don't taste as good. Now I just try and get it done asap and I have good results.
It used to take me a long time to process one, but now I just get the skin started and feet cut off, split the skin down the middle and legs then pull it off with a 4 wheeler while its hanging. Then take the parts listed above and I'm done in less than half an hour. I've got a buddy that feeds the rest to his dogs. Win-win.
If I didn't have access to the hunting camp set up that I have, I think I'd carry the equipment with me, in my vehicle not on me, to hang them in the woods, get them cut up and in the ice chest rather than take them all the way home if it was more than an hour away. YMMV.