Free: Contests & Raffles.
We bring ours back from Canada in freezers and very large coolers. Quater it and hange it to cool if the weather will allow. Then place in big coolers and travel home, it will be fine. Moose have a ton of really large muscle groups. Make sure if you are leaving it on the bone that you open the muscle goups with a nife to allow them to cool.....especially on the front hump and hinds. A butcher in canada used an 8" fillet knife to do it and said it is a must so you don't spoil any meat. If the weather is warm and you cannot cool it quickly, maybe find a cooler that will let you hange it over night. Once cool you can easily make the 3 hour ride home.
Luckily, I already have four large (150qt) coolers, and I have some (3-4) large totes I can use as backup. Sounds like my initial plan will work out fine. Thanks for all the input!RWPS And yes, I am a glutton for punishment when it comes to processing my own meat.